"The recipe that finally convinced my family to eat courgettes."
I love to garden, although I sometimes think I cultivate weeds more successfully than vegetables. One thing I do seem to grow exceptionally well is courgettes. Every summer they appear in abundance, and every summer my family begins to sigh at the sight of yet another one making its way into dinner.
Last year, after what can only be described as a family ban on courgettes, I started experimenting with ways of hiding them in meals. If no one could see them, perhaps no one would complain! To my surprise, this recipe became an instant favourite. Golden, crispy and full of flavour, no one even realised they were eating vegetables.
Now they're requested regularly, and the mountain of courgettes from the garden suddenly has a purpose.
Ingredients
- 1 large courgette, grated
- 100g plain flour
- 2 eggs, beaten
- 75g grated mature Cheddar
- 2 spring onions, finely sliced
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
- 1 tsp smoked paprika (optional)
- Olive oil for frying
Method
- Grate the courgette into a bowl and sprinkle with a little salt. Leave for around 10 minutes.
- Using a clean tea towel or your hands, squeeze out as much liquid as possible. This is the secret to crispy fritters.
- Place the courgette into a clean bowl and add the flour, eggs, grated cheese, spring onions, garlic and paprika. Season well with black pepper and mix until everything is evenly combined.
- Heat a little olive oil in a frying pan over a medium heat.
- Spoon heaped tablespoons of the mixture into the pan and gently flatten with the back of the spoon.
- Cook for 3–4 minutes on each side until beautifully golden and crisp.
- Drain on kitchen paper before serving.
Serving Suggestions
I love these served with a dollop of Greek yoghurt mixed with fresh herbs, a squeeze of lemon, or a sweet chilli dip. They also make a wonderful light lunch with a crisp salad, and any leftovers are perfect cold in a lunchbox the next day.
Paula's Tip
Don't skip squeezing the courgette dry. It feels like a lot of water comes out—and it does! Taking this extra minute makes all the difference between a soggy fritter and one that's deliciously crisp.
Freezer Friendly: Cook the fritters, allow them to cool completely, then freeze between sheets of baking paper. Reheat straight from frozen in the oven or air fryer until hot and crisp
Final Thoughts
Sometimes the simplest recipes become the ones that tell the biggest stories. Every summer these fritters remind me that even the vegetables no one wants can become something everyone gathers around the table to enjoy. They remind me that a little creativity can transform the ordinary into something special.
So, whether you're harvesting courgettes from your own garden, picking them up from a local market, or wondering what on earth to do with the one that's been sitting in the fridge all week, I hope this recipe becomes a favourite in your home too.
As always, I'd love to hear how you make it your own. If you add herbs from the garden, a little chilli for extra warmth, or discover a new family favourite, let me know. Some of the very best recipes are the ones we create together.
Happy cooking,
Paula xx
www.tenaciouswellness.co.uk