Courgette fritters recipe

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  • Vegetarian






10 min


10 min

Nutrition per portion

Calories 137 kCal 7%
Fat 9g 13%
  -  Saturates 1.5gg 8%

Served with wasabi mayonnaise, this recipe is from Woman’s Weekly reader and culinary student Tessa Shoebridge from Auckland, New Zealand.


  • For the fritters
  • 300g (10oz) self-raising flour
  • 3 medium eggs
  • 1 level tsp salt
  • ¼ tsp ground black pepper
  • 175g (6oz) courgette, grated
  • 1 large onion, peeled and finely chopped
  • 1 large tomato, finely chopped
  • 4-5 level tbsp finely chopped mix of basil and parsley
  • 150ml (¼ pint) milk
  • Sunflower oil, for frying
  • For the mayonnaise
  • ½-1 level tsp wasabi paste or 3 level tsp wasabi powder
  • 125ml (4fl oz) mayonnaise
  • Roasted tomatoes, to serve


  • To make the fritters: Mix all the ingredients, except the oil, and leave for about 10 mins.

  • Heat a little oil in a frying pan and place dessertspoons of the mixture over the base of the pan. Spread out to about 7.5-10cm (3-4in). Cook for 2-3 mins, then turn them over and cook them for a further 2-3 mins. The fritters are cooked when the surface feels firm to the touch. Remove from the pan and keep them warm while cooking the rest of the mixture.

  • To make the mayonnaise: Stir the wasabi paste or powder into the mayonnaise.

  • Serve the fritters with the mayonnaise, and garnish with lightly fried or roasted tomatoes. (Not suitable for freezing).

Top tip for making Courgette fritters

Top tip: Tessa suggests adding leftover ham or chicken to the mix, or bacon, to make it more of a main meal.

Teaspoon-sized portions make great cocktail savouries. The mixture can be cooked on a grill pan at a barbecue.

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