I used to think courgettes were boring. You know — a bit soft, a bit green, always hanging around in the veg drawer looking uninspired. But then I discovered fritters. And oh my word, they’re a game changer.
This recipe, riffed from a Nigella classic, turns those humble courgettes into golden, crispy little savoury pancakes — with flecks of herbs, a whiff of Parmesan, and just enough bite to make you feel like you’ve pulled off something clever. They remind me of late summer lunches, barefoot in the kitchen, a cold drink in one hand, and a hot pan crackling away. Bliss.
Why You’ll Love It
- They’re crispy on the outside, soft and herby in the middle — yes please
- Great way to use up a glut of courgettes (you know you’ll have too many)
- You can eat them hot, cold, on their own, or in a sandwich (don’t judge me)
- Takes 30 minutes, tops — and most of that is just standing at the stove
- Easy to tweak — swap the cheese, switch the herbs, add a kick of chilli if you fancy
- They reheat beautifully and somehow taste better the next day (no idea why)
Ingredients
- 4 medium courgettes
- 150g self-raising flour
- 50g grated Parmesan (or similar hard cheese)
- A handful of fresh mint, finely chopped
- A handful of dill, finely chopped
- 4 spring onions, thinly sliced
- 2 large eggs
- A pinch of black pepper
- Olive oil, for frying
- Lemon wedges, to serve
How to Make It
grate, salt, and wait:
Grab your courgettes and grate them using the big holes of a box grater. Tip them into a colander, sprinkle a bit of salt over, and just let them sit for 10 minutes. Honestly, go make a cuppa. They’ll start releasing water — a lot more than you’d expect.
wring ‘em out:
Once they’ve wept enough, wrap the grated courgette in a clean tea towel and squeeze like your life depends on it. You’re aiming to get rid of as much water as possible — otherwise your fritters’ll be sad and soggy. Been there.
mix the good stuff:
In a big mixing bowl, toss in the drained courgette, flour, Parmesan, chopped herbs, and spring onions. Give it a gentle stir — you’re building flavour here, not fluff.
crack in the eggs:
Beat the eggs with a bit of pepper, then mix them into the bowl. It’ll look a bit like lumpy batter — that’s what you want. If it feels dry, a splash of milk won’t hurt. If it’s wet, a tiny bit more flour.
get sizzling:
Heat a decent glug of olive oil in a non-stick frying pan — medium heat. Not smoking hot, just shimmering. Dollop in spoonfuls of the mixture and flatten slightly. You should hear a nice gentle sizzle. If it’s silent, your pan’s not ready. If it spits at you, turn the heat down a bit.
flip when golden:
Give each fritter about 2–3 minutes per side. They should go golden brown and hold together without falling apart. Once done, let them drain on kitchen paper while you finish the rest.
plate up:
Serve warm with lemon wedges for squeezing. If you’ve got yoghurt, mix in a bit of garlic and mint for a dip. Or just eat them straight from the pan — I won’t judge.
Common Mistakes and How to Dodge Them
They’re mushy, not crispy — why?
You probably didn’t squeeze out enough water from the courgettes. Don’t be gentle — give them a proper wring-out.
My batter’s too wet/dry — help?
Happens to the best of us. If it’s too loose, add a spoonful of flour. Too thick? A splash of milk or even an extra egg can help.
They fall apart when flipping. What now?
Let them cook a little longer before flipping. That crust helps hold them together. Use a proper spatula, not a flimsy one.
They’re bland — how do I fix it?
More herbs, a dash more salt, or a squeeze of lemon can fix it fast. Also: chilli flakes. Always a good move.
Storage and Reheating
- Fridge: Let them cool completely, then pop in a container with parchment between layers. Keep for up to 2 days.
- Freezer: Freeze on a tray first, then bag them up. Will last 2–3 months easy.
- Reheating (oven): 180°C (350°F) for 8–10 minutes. They’ll crisp right back up.
- Stovetop: A splash of oil in a frying pan — 2–3 mins per side and you’re golden.
- Air fryer: 180°C for about 5 minutes. Good as new.
Frequently Asked Questions
Can I prep them ahead of time?
Yep — either make the batter and chill it, or fry them all and just reheat. They actually firm up a bit when cold, which is handy.
Can I swap the cheese?
Totally. Feta, pecorino, even cheddar if that’s what you’ve got. Just use something with good flavour.
Do I need self-raising flour?
It helps with the texture, but you can use plain flour with 1½ tsp baking powder and a pinch of salt.
Can I bake instead of fry?
You can. Brush with oil and bake at 200°C for 20-ish minutes, flipping halfway. Not as crispy, but still lovely.
Nutrition Facts (Per Serving)
- Calories: 150
- Fat: 8g
- Carbs: 15g
- Protein: 5g
- Sodium: 200mg
- Sugar: 2g
Try More Nigella Recipes:
Nigella Courgette Fritters
Description
Crispy on the outside, soft and herby in the middle — these easy courgette fritters are the best way to turn a humble veg into something a bit brilliant.
Ingredients
Instructions
- Grate and salt courgettes, let drain 10 mins, then squeeze dry.
- Mix with flour, cheese, herbs, onions.
- Beat eggs and pepper, mix into the courgette batter.
- Heat oil in pan, spoon in fritter mix and flatten.
- Fry 2–3 mins per side until golden.
- Drain on paper, serve hot with lemon.
Notes
- Squeeze those courgettes really well.
- Don’t overcrowd the pan — they need room to brown.
- If batter feels too loose, just add more flour.
- Serve with yoghurt dip, tzatziki, or even just a wedge of lemon.