I have been living in the UK for almost a decade now and still struggle with using British and American words interchangeably – cilantro or coriander, football or soccer, chips or fries, aubergine or eggplant, trainers or sneakers, and the list goes on…
For the sake of this recipe, should I call it a zucchini or courgette? Because I am currently in the UK, I will refer to this green, phallic, squash like vegetable as a courgette. Wherever you are or wherever you are from and whatever you are calling your vegetables, courgette fritters are a timeless brunch classic.
Zucchini/Courgette Fritters
Servings: 4 people
Ingredients
Fritters:
- 3 zucchinis / courgettes
- Bunch of herbs of your choice chopped (I went for basil and coriander)
- 3/4 cup of flour
- 2 eggs
- 1 spring onion chopped
- 3/4 cup of cheese optional – good choices for this recipe are feta, mozzarella, and cheddar
- Additional vegetables optional – I added 1 can of sweet corn to mine
Yoghurt Sauce:
- 1 cup of greek yoghurt
- 2 tablespoons of honey
- 1 garlic clove minced
- 2 wedges of lime
- Salt
- Pepper
Instructions
Mixing the fritter batter:
- Grate the zucchini into a large mixing bowl with the larger end of a cheese grater.
- Try to remove as much of the zucchini juices out as possible from the zucchini by squeezing the zucchini with your hands over a sieve or the more elegant way to do this is with a cheesecloth or kitchen towel (if you have one). Otherwise you will have soggy fritters and no one likes soggy fritters.
- Pour your corn, mixed herbs, spring onions, or any seasoning you wish into the mixing bowl.
- Mix your beated eggs in.
- Mix your flour in. This is your fritter batter!
Cooking the fritters:
- Heat your pan up to medium high heat with cooking oil of your choice (I prefer sunflower oil because it’s not as greasy).
- Pour even scoops of batter into different sections of your heated pan. Using an ice cream scooper to pour in your batter makes things a bit easier. After pouring into the pan, press down the mixture a bit so the batter clumps together and are more flat and even.
- Cook for around 4-5 mins on each side of the fritters or until golden brown and flip over. Be patient and wait till they are cooked on one side before flipping over or else they will crumble apart. Very similar like cooking pancakes.
- You can serve your fritters with or without the sauce. Both options are as delicious!
Sauce:
- Mix the greek yoghurt, honey, minced garlic clove, salt, and pepper together.
- Squeeze the lime in. And that’s your sauce!
Notes
If you want to make this recipe dairy-free, skip the yoghurt sauce and the cheese in the fritters. I also like adding additional vegetables in my fritters like corn or carrots for some extra crunch.
