Feta And Courgette Fritters

Feta And Courgette Fritters

I’ve been growing courgettes the last few years and so do my friends Kats, Viv and Tinka. So we tend to swap recipes a lot. This recipe for courgette fritters comes, courteousy of Kats,  all the way from sunny Timmersdala in Sweden. 

These courgette fritters are delicious served dunked in my sweet chili sauce


  • 2 courgettes (medium size or just 1 large courgette)
  • 1 block of feta cheese (you should buy proper greek feta)
  • 2 eggs (large ones)
  • 60 g of flour (for this you can go gluten free and use rice or corn flour)
  • A large handful of herbs (there is no right or wrong here, I simply use what’s growing in my garden: mint, basil, chives, parlsey, dill will all work really well)
  • 2 cloves of garlic (grated)
  • Half a teaspoon of baking powder
  • Half a teaspoon of nutmeg
  • 1 teaspoon of chopped chili
  • Extra: peppers/ sweet corn/ shallot/ spinach/ tuna/ trout

Step by step to feta and courgette fritters

  • Grate the courgettes and mix them with a generous sprinkle of salt.
  • Leave them to drain in a colander for 30 min
  • In another bowl, whip the eggs up until you get a slight froth.
  • Crumb in the cheese.
  • Add the grated garlic and chopped herbs
  • Rinse the courgettes and squeeze the water out of them until no more water comes out.
  • Add it to the egg batter and mix.
  • You then start to add your flour, bit by bit, maybe a tablespoon at a time. 
  • Heat up a frying pan to a medium heat and add some oil. 
  • Drop a table spoon of the mixture in the oil. 
  • Turn the heat down to low.
  • Let the patties cook for 3 to 4 min or until golden brown underneath.
  • Flip the courgette fritters and cook for another 3 to 4 minutes.
  • Serve warm. 

Feta and Courgette Fritters


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