Deep-Fried Courgette Fritters

    (62)
    35 min

    These fritters are absolutely delicious. They are crispy, crunchy and totally moreish. They are excellent appetisers for informal dinner parties or for general snacking.


    52 people made this

    Ingredients
    Makes: 25 fritters

    • 6 eggs
    • 3 courgettes, grated
    • 1 courgette, diced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3 tablespoons grated Parmigiano Reggiano (Parmesan) cheese
    • 4 tablespoons chopped fresh basil
    • 200g plain flour
    • 475ml vegetable oil for frying

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the grated and diced courgettes, then season with salt, pepper, Parmigiano Reggiano and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
    2. Heat the oil in a large frying pan to 190 degrees C.
    3. Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a kitchen towel-lined plate before serving.

    Cook's note

    If the courgettes are a little wet, squeeze and pat dry with kitchen towels.

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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (53)

    by
    70

    I adapted a bit. First, I put the shredded and diced zucchini into a bowl and sprinkled the salt on top, left it 5 minutes and then squeezed out the liquid--this prevented the watery problem. Next I substituted corn meal muffin mix for the white flour. Results were thoroughly enjoyed by my husband and my 90 year old Mom who lives with us.  -  23 Jul 2009  (Review from Allrecipes US | Canada)

    by
    54

    I made these last night for friends, and they were delicious! To get rid of some of the water, I put the shredded zucchini on some paper towels before adding them to the egg mixture. They were still a bit soggy, especially after sitting out for awhile. Popping them in the oven and baking them for a few minutes might give them a nice crunch. I might add some shredded carrots to the batter next time to give them some more color too.  -  30 Sep 2008  (Review from Allrecipes US | Canada)

    by
    29

    I loved these! This recipe seemed simpler than other recipes and I had everything on hand. I grated zucchini for zucchini bread. This was the perfect recipe for the extra grated zucchini! One addition I made was to add a green onion stalk to the basil before chopping.  -  21 Aug 2008  (Review from Allrecipes US | Canada)

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