Deep-Fried Courgette Fritters

    Deep-Fried Courgette Fritters

    Recipe photo: Deep-Fried Courgette Fritters

    Deep-Fried Courgette Fritters


    52 people made this

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

    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

    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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (52)


    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)


    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)


    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)

    Write a review

    Click on stars to rate