Courgette Fritters with Feta Salad and Eggs

These greek inspired Courgette fritters with feta salad and eggs are truly the best! Made with courgettes, herbs, ricotta and goat cheese..served with a healthy feta salad and boiled eggs they make a great healthy lunch or a light dinner! These fritters are a great way to use your summer courgettes! They’re super easy to make and are full of flavour.

My boys love these Courgette Fritters and its one of there favourite summer dishes. Fritters are super quick and easy and require minimal effort to make – a fabulous brunch topped with eggs.

What I love about these fritters, is they are loaded with courgettes and fresh herbs, and very light on the “batter”.  They do not tasty “eggy” or heavy- but rather they are light and fluffy with a crispy exterior. The courgettes soften lightly in the centre of the fritters, while the exteriors get nice and crunchy.

Why these are simply the Besttt!!

These Courgette Fritters are the best because they are: 

• Simple. No fancy ingredients here. Just courgettes, onion, fresh herbs, ricotta cheese, goat cheese, eggs, flour, and seasoning.
• Versatile. You can use different herbs and veggies to suit your taste.
• Easy and minimal effort. This recipe is quick and takes minimal effort to make. 
• Divine. Definitely, these fritters taste incredible.

What are Fritters and what are they made of?

A fritter is essentially just stuff like veggies, fruits, cheese, beans or meat bound together with eggs and flour, combined or breaded then fried to become little crispy pancakes. Fritters can be sweet or savoury. “Fritter” derives from the Latin word frictura which translates as fried or to fry.

Prepping the Courgettes

One of the most important parts of the recipe is getting the courgettes ready to be combined with the herbs and the rest of the ingredients. This is done in 2 steps:

First, you have to shred the courgettes. You can use the large holes of a box grater or the shredding attachment on your food processor.

Then you need to salt the courgettes to pull out the moisture. Courgettes is a vegetable with a lot of excess water. If you don’t remove it, you will end up with dense soggy fritters. Put the shredded courgettes in a colander and sprinkle it with salt.

Fritter Batter procedure

The batter is a super simple mixture of eggs and flour – just dump them in with your courgettes, onions, herbs, and cheeses, of course!, and mix well.

If the mixture is too dry you can add a tiny splash of milk, but really you want it to be fairly thick and sticky, otherwise it will all spread out into thin pancakes, rather than dollop into nice small fritters.

Cook it in a pan until your cheesy veggie fritters are nice and crispy on both sides.

The cheese in these fritters is technically optional – but it helps the texture of your fritters, they make them beautifully soft and gooey in the middle, and crispy on the outside. Fritters will still taste delicious without the cheese. But if you’re skipping it, you might just want to add some extra fresh herbs, some smoked paprika, or something else to help make your fritters equally tasty.

What can you serve these fritters with?

Fritters make a tasty appetiser just stack a few small fritters on a plate, top with dollop of sour cream and fresh herbs. I usually serve my fritters for brunch or light lunch, with some salad on the side – feta cheese salad goes really well with these fritters.

Helpful Tips and Tricks to make Courgette fritters with feta salad :

• Salt your grated courgette: for 20-30 minutes prior to draw more water out of the courgettes!
• Squeeze the liquid out of the grated courgettes. We recommend using a kitchen paper or muslin cloth, and don’t be scared to squeeze firmly! You’ll be surprised how much liquid comes out. 
• Never overmix the batter! Doing so develops the gluten in the flour, which results in a less desirable texture. 
• Let the batter rest in the fridge before cooking. This will let the gluten in the batter relax, making for a nicer texture once cooked.
• Use non stick skillet and don’t use too much oil. You only need enough oil to coat the pan. This is a shallow fry, not a deep fry.
• Cook in batches. Cook the fritters in batches, about 5-7 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
• Baking tip. If you decide to bake these, use parchment paper, to prevent sticking. You can spray these fritters with some olive oil, to give crispier texture.

These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetiser, or even a light brunch!

If you tried this recipe or any other recipe on our blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

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Courgette Fritters with Feta Salad and Eggs

Serves: 8-10 fritters Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the Courgette Fritters

• 300g courgettes, coarsely grated
• 1 tsp salt
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ cup parsley, chopped
• ¼ cup mint leaves, chopped
• ¼ cup dill, chopped
• 2 eggs
• 40g all purpose flour, sifted
• 50g goat cheese
• 50g ricotta cheese
• 2 tbsp olive oil
• Garnish with dill leaves and boiled eggs 

For the Feta Salad 

• A bunch of watercress
• 1 orange, cut into segments
• 1 punnet micro sprouts 
• 1 punnet coriander sprouts
• 50g alfalfa shoots
• 12-15 mint leaves, torn
• 25g flaked almonds
• 50g feta cheese, crumbled

Dressing for the salad

• 2 tbsp sherry vinegar
• 1.5 tbsp water 
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tsp honey
• ½ tsp crushed garlic

method

1. Shred the courgettes on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the grated courgettes in a bowl or to a fine mesh strainer and set over a bowl and sprinkle with 1 tsp of salt and leave for 30min.  Wring all of the excess liquid out of the courgettes with your hands or put them in a muslin cloth and press and remove the excess liquid. Place the courgettes in a large mixing bowl. 
2. Add the chopped onions, garlic, parsley, dill, mint and 2 eggs, combine and mix well. Add the sifted flour and mix well. Fold in the goat cheese and ricotta. (don't overmix). 
3. Put a non stick skillet on medium heat, add a little olive oil. Add ¼ cup of the mixture into the pan and cook for 2 min or until golden brown, then turn and cook the other side. 
4. Boil the eggs for 7 min (the yolk will be a bit soft)

For the Salad

1. Mix all the salad ingredients and toss together.
2. Whisk the dressing ingredients together and season to taste. 

To Assemble

1. Heat the fritters in a preheated oven for 5 min, place on individual plates and dress with the salad. Top with poached eggs and garnish will dill leaves. 

 

Did You Make This Recipe?

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