About this recipe:Crispy pan-fried courgette and spring onion fritters are a bit like savoury pancakes. They make an easy side dish or summer starter. Serve with a dollop of soured cream and some chopped chives.
225g grated courgettes
2 large eggs, slightly beaten
2 tablespoons chopped spring onions
60g plain flour
20g grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pinch dried oregano
60ml vegetable oil, or as needed
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Method Prep:20min › Cook:10min › Ready in:30min
Blot grated courgette with kitchen paper to remove moisture. Stir courgette, eggs and spring onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt and oregano in a separate bowl; stir mixture into courgette until batter is just moistened.
Heat vegetable oil in a large pan over medium-high heat. Drop rounded spoonfuls of the batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a kitchen paper.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.