Herby Courgette Fritters

Herby Courgette Fritters by Glitterbug

In the summertime when the weather is hot…

I think for the UK that should be where the weather can’t make up it’s mind and goes from winter temperatures to summer in the space of 24 hours.  Climate change for you!

A key ingredient of summer to me is the courgette, don’t know what anyone else thinks?

Usually I grown my own, a couple of plants in the greenhouse that produce some courgettes. I’ve never had a glut so to speak, don’t know if I’m doing anything wrong. This year however I’m relying on supermarkets. These courgettes aren’t as tasty as home grown but I think that’s true of most things.

Due to them having little taste I use them mainly ‘in’ things instead of just eating them raw.

Courgetti became a big thing in my life when I was in my final trimester. As I couldn’t have pasta due to Gestational Diabetes (read about advice and tips here) this was my go to. I also really like it now and so does Sidekick.

But I’m always trying new things and I decided to try a fritter with them.

These are very light and have a wonderful zingy, fresh taste. I think they would work well served with cold meat or maybe some fish and a big salad.

They are simple to do and because I feed these to Sidekick I don’t fry them but instead bake them so a bit healthier.

Want to have a go? This is what you will need:

  • 2 medium courgettes
  • Herbs – I used chives, basil and oregano (amount up to you depends how herby you want things)
  • 1 beaten egg
  • 1/2 lemon zest (or more if you want more lemon taste)
  • 2 tbsp of plain flour
  • Grind of black pepper

To make the just do the following:

  1. Heat oven to 180c and prepare baking tray (I use a glass one so I don’t have to worry about paper etc.)
  2. Grate the courgettes, peel and all
  3. Put grated courgette in clean tea towel and squeeze. It’s important you do this stage otherwise the mixture will be too sloppy
  4. Once squeezed put the courgette in a mixing bowl
  5. Add in egg, stir
  6. Add in herbs, lemon and pepper, stir
  7. Finally add in the flour and stir until well combined
  8. Spoon mixture onto the baking tray. I did mine about a dessert spoon size but you could do bigger or smaller.
  9. If you are doing dessert spoon size  I cooked mine for 30 minutes until bits were just going crispy on top. If you do smaller or large fritter sizes you’ll need to adjust times.


That’s it. A quick and yummy summer courgette recipe.

Let me know what you think. Do you have any courgette recipes?

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