courgette fritters

This easy delicious recipe combines ground chicken, mozzarella, parmesan, and zucchini into golden-brown fritters that are crispy on the outside and juicy on the inside.

Cheesy Zucchini Chicken Fritters

zucchini, (grated)

chicken breasts

coconut flour, (almond flour, or all purpose flour)

mozzarella cheese

parmesan cheese

green onions, (thinly sliced, green and white parts)

parsley

lemon juice

garlic powder

onion powder

paprika

Salt and pepper, (to taste)

vegetable oil

green onions, (for garnish, optional)

Chopped fresh parsley, (for garnish)

Place grated zucchini in a colander and toss with 1/2 teaspoon salt.

Let stand 10 minutes; then wring zucchini dry with kitchen towels.

In a large bowl, combine chicken, shredded zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well until completely combined.

Heat oil in a large non-stick pan set over medium heat.

Using an ice cream scoop or a large spoon, scoop out the chicken mixture and transfer it to the pan, then slightly flatten to make a patty. You can also form them into a patty with your hands and then add to the pan.

Cook for 4 to 6 minutes per side, or until golden brown. Add more oil, if needed.

Cook the fritters in batches; do not crowd the pan.

Remove from pan and garnish with onions and parsley.

Serve with your favorite condiments or dip: ketchup, yogurt, mayonnaise, sriracha, aioli, etc..

Corn and courgette fritters are all about fresh, simple ingredients. Enjoy as a healthy snack, top with an egg for brunch or serve them as a starter before a Mexican feast.

Corn and courgette fritters

corn

courgette,

spring onions, thinly sliced

tbsp self-raising flour

medium free-range eggs, beaten

coriander

red chilli, deseeded and roughly chopped

Vegetable oil

Guacamole and lime wedges

If using a corn cob, trim the base so it stands flat, then, holding it upright and steady on a chopping board, use a large, sharp knife to slice the kernels off the cob.

Put the corn kernels in a large bowl with the courgette, spring onions, flour, eggs, coriander and chilli. Season with salt and plenty of black pepper, then mix well together.

Heat a splash of oil in a large non-stick frying pan over a medium heat. In batches, cook large tablespoonfuls of the mixture for 4-6 minutes, turning once, until lightly browned and cooked through. You may need to add extra oil to the pan. Serve straight away or keep warm in the oven.

Easy courgette and sweetcorn fritters recipe made with shredded courgette, sweetcorn, spring onions, eggs, flour, and delicious dipping sauce. These crispy fritters are perfect as a savoury snack or an appetizer.

Courgette and Sweetcorn Fritters

Courgette (About 300 gram

150 gram Sweetcorn kernels (About 5.3 oz, Frozen, tinned

Plain flour

Eggs

Baking powder

Garlic (Finely chopped/minced)

Salt

Black pepper

tbsp Mayonnaise

Greek yoghurt

Chili pepper (Finely chopped)

Lime juice (Or lemon juice)

tsp Grated garlic

Salt & pepper

First, grate the courgette with a grater or food processor. Sprinkle a pinch of salt in the grated courgette and set it aside for 5 minutes, then squeeze the water out.

Place the grated courgette, sweetcorn, eggs, plain flour, spring onions, garlic, and baking powder in a large mixing bowl. Season with salt and pepper to taste. Combine everything well until it form a thick batter and set it aside.

Prepare the batter

Heat the large non-stick pan or skillet over medium heat, drizzle 2 tbsp of oil.

Spoon in one heap tablespoon ( about 2 tbsp ) of courgette batter to the pan, gently press and flatten it with a spoon. Add another scoop and leave enough space between each fritters.

Pan fry the fritters for 2-3 minutes until crispy golden then filp and fry another side.

Remove from pan and serve immediately on its own or serve with a dipping sauce.

Fry the fritters

To make a chilli yoghurt  sauce, add the dipping sauce ingredients in a small mixing bowl and combine everything well. Adjust the salt and pepper to taste.

Make Dipping Sauce

Learn the secret to making the perfect crispy zucchini fritters every time! We give you an easy fritter recipe that&#39;s bursting with flavor! Perfect with your favorite dipping sauce, and great to get the kids eating vegetables and the perfect game day snack!

Vegetarian zucchini fritters

1½ lbs (680 grams) Zucchini (courgette) (grated)

tsp Fine salt

(75 grams) All-purpose flour (plain

Scallions (spring onions)

Garlic (minced)

(25 grams) Vegetarian Parmesan cheese (finely grated)

Egg (beaten)

tsp Rosemary (finely chopped)

tsp Thyme (finely chopped)

Kosher salt and black pepper (to taste)

tbsp Olive oil

It’s very important that your grated zucchini is drained of all its liquid, place it in a sieve or colander for 10 minutes to let it drain out. Once it’s drained, remove any remaining excess liquid by placing it in a linen dish towel or using a cheesecloth, and squeeze until it’s all removed

Then place the shredded zucchini in a large bowl along with your flour, baking powder, scallions or green onions, garlic, vegetarian parmesan cheese, egg, fresh rosemary, fresh thyme, salt, and freshly ground black pepper and stir to combine to form a batter

Add olive oil to a large skillet over medium-high heat, when hot, take a couple of tablespoonfuls of the zucchini batter and place it in the oil. Use a spatula to flatten it into a fritter shape and cook for approximately 2 minutes until the underside is golden brown and then flip it over and cook for a further 1 – 2 minutes

Transfer the cooked fritters to a plate with paper towels on to soak up any excess oil. Serve your zucchini fritters immediately and enjoy!

These Easy Courgette and Feta Fritters are as simple as they are delicious. Oven-bake for a healthy, golden finish and enjoy as finger food or as part of a meal. Packed with flavour and mouth-wateringly good.

Easy Courgette Fritters {with Feta Cheese}

750 g Courgettes (Grated)

cheese

Eggs (Medium free range)

Cloves garlic (Peeled and crushed)

g Fresh dill (Chopped)

g Fresh mint (Chopped)

tsp oregano

g Plain flour

Breadcrumbs

Red onion (Peeled and finely chopped)

Olive oil

Greek yoghurt (For dipping)

Preheat the oven to 220C.

Grate your courgettes and squeeze out as much of the liquid as you can over a colander. Use the colander and your hands - there will be lots! (See tips below.)

When you&#39;ve squeezed out the liquid, put all of your Courgette Fritter ingredients into a large bowl and mix well with clean hands.

Shape the mixture into 8 patties and put onto a greased (or sprayed using Fry Light) baking sheet.

Bake for about 30 minutes of until browned, firm and cooked through.

Make 16 smaller patties instead of 8.

Heat 1 tbsp sunflower oil in a non-stick pan over a medium low heat, cook on each side for about 4-5 minutes until golden and cooked through.

Add more oil if needed between batches - don’t over crowd the pan.

Keep the cooked batches warm in the oven while you finish off the others.

To fry the Courgette Fritters:

These are delicious, both my husband and I love them.  We have a glut of courgettes this year and when I saw this recipe I was overjoyed. I have made it twice this week and making more to freeze. My husband says its one of his favourite meals.

The best courgette patties I’ve ever made! A great hit, authentically Greek.

These are delicious!  Omitted the dill as had none.  I mixed the courgette juice with tropical fruit juice - absolutely yummy!  Thank you :-)

We love them, made three times now a keeper for us, thankyou

Soooo Yummy and Morish :)!!! Even my ‘hardly-touches-anything-veggie’ partner said they were delicious! Thanks Sarah!

These are so freaking yummy I’ve made them twice in one week. I’m yet to do it with the dill though. Gee damn - I’ll just have to keep making them! I added a little parmesan &amp; chilli flakes. And I’m going back for more!

Lovely recipe for using up courgettes, I made a few changes to the recipe, I used mixed herbs, and chillis I used just one egg and cooked the fritters in an air fryer oven which made them very crispy no oil was used, absolutely loved them will definitely make these again thank you

Great recipe or using up a glut of courgettes from the allotment. Because I can never resist tweaking a recipe, I made a couple of changes:

Things I added: Sea salt and freshly ground black pepper; half a teaspoon each of dried chillies and sumac
Things I omitted: Dried oregano and olive oil (but I omitted the oil only because I forgot! So ten minutes into the cooking time I brushed the tops with olive oil to stop them burning. )
Quantities I altered; Halved the breadcrumbs and doubled both the onions and garlic (I love my alliums!) . I probably didn't use anywhere near 15g of the fresh herbs, but the mint was still really punchy. 

I cooked mine in the airfrier for about 20 minutes without any added oil (except for the brush of oil mentioned above). 
Delicious! Served with a simple mixed salad drizzled with fresh lime juice, white wine vinegar and chopped chilli.

This might possibly be the best snack I’ve ever made with courgettes... this recipe is incredible!!! Thank you so much!! 😁😁😁

Absolutely delicious thank you for this great recipee.

Made these to use up some courgettes given to me by a neighbour and they were delicious. I had no dill so used some fennel from the garden which worked well. I'll definitely be making them again. Thank you.

I was really surprised at how much I enjoyed this vegetarian recipe! I made it even healthier by substituting the flour and breadcrumbs for ground almonds and it was delicious. I also improvised on the herbs and just used what I had in the cupboard and I didn't measure anything, just guessed - but it still worked!

Lovely recipe. I didn’t use as many of the fresh herbs as suggested (mainly because I didn’t pick enough and was too lazy to go back into the garden to get more!) but I don’t think the recipe missed it. I also added a pinch of chilli and it worked really well!

Great recipe for using a good amount of my glut of courgettes from my allotment! Really tasty too. I changed the flavourings after my first try and used zatar and a pinch of chilli powder, my family preferred that. I also found 1 egg was plenty. 
Overall a very good recipe, best one I have found to use up my courgettes.

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Top 5 courgette fritters recipes from across the web

The most viewed courgette fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Zucchini Chicken Fritters

Corn and courgette fritters

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Vegetarian zucchini fritters

Easy Courgette Fritters {with Feta ...

The most viewed courgette fritters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine