Courgette Fritters make a perfect end-of-summer lunch. Crispy and delicious, they are extremely versatile too: serve as a side at a family BBQ, as a veggie platter with various dips at a party or top with a poached egg for a fancy brunch!
We’ve had the best harvest of courgettes this year from just a few plants in our raised beds! It’s the end of October now, and to use our last courgettes, we chose to make one of our favourite lighter lunch meals! We present to you, the crispiest, most delectable courgette fritters that only use six ingredients plus seasoning!
The preparation starts with peeling potatoes, topping and tailing the courgettes and finely chopping the onion. Before grating the vegetables, I line a large mixing bowl with a clean kitchen towel. Grate courgettes and potatoes coarsely directly into the tea towel either by hand or using a grater attachment on your food processor.
Now, squeezing the moisture out is the toughest part to the process. You really need to work your wrists and get as much liquid as possible to ensure crispy fritters. I work over the sink, twisting and squeezing the ball of vegetables for at least 3 minutes. IT’s hard work, but it’s worth it!
Tip the squeezed out vegetables into a mixing bowl and add flour, garlic powder and some seasoning. Finally crack in an egg and mix everything well.
I use 2-3 frying pans at the same time when I make this. I know, it increases the amount if washing up, but if I can fry all the fritters at the same time, at least they are all warm, when we eat. Heat glugs of flavourless oil in your wide based frying pans. Then, drop large tablespoons of the courgette mixture and spread each of them out into a thin layer. Fry them for about 3-4 minutes on each side on medium/high heat. It’s important not to cook them slow: they will stew and never crisp up.
If your courgettes are oily after frying, put them on a cooling rack. Alternatively, place them on a kitchen roll, but only for a moment, or else they’ll start getting soggy. Or you can simply dab them with a piece of kitchen roll.
We normally have these for a weekend lunch and serve them with a simple green salad and a dollop or sour cream. However, this time we had to celebrate the end of the courgette season and created a board with our all-round Chipotle Yogurt Dip (click here for recipe), marinated beetroot and green salad.
If you have even more courgettes to use, why not try some of our other recipes:
Crispy Courgette Fritters
- 350 g courgettes topped and tailed
- 400 g potatoes peeled
- ½ brown onion finely chopped
- 40 g plain flour
- 1 large egg
- ½ tsp garlic powder
- oil for frying
- salt & pepper
- Line a large mixing bowl with a clean tea towel or muslin cloth. Grate potatoes and courgettes coarsely directly into the prepared mixing bowl. Add the chopped onions.
- Lift the tea towel with your vegetables out of the bowl and, holding it over the sink, squeeze out the moisture by twisting the tea towel. The more you squeeze out, the crispier your fritters will be.
- Tip the vegetables into a large bowl, crack an egg in, add the flour, garlic powder and some salt and pepper. Mix well.
- Heat a generous glug of oil into a large frying pan (or use more than one at the same time to speed up the process).
- Drop large tablespoons of the mixture into the pan and spread each out into a thinner layer. Fry for about 4 minutes on each side on medium heat until golden brown and crispy.
- Remove the fritters from the pan and place on a wire rack or a kitchen towel to get rid of access oil (but only for a minute, or they'll get soggy if kept on a kitchen towel for too long). Do not stack the fritters.
- Fry the next batch until you have no mixture left.
- Serve fritters with a dollop of sour cream and a side of green salad for a light lunch. Alternatively, arrange on the board with various dips (suggestions in the text above) and salsas for a great party platter!