Courgette (Zucchini) & Feta Fritters

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Total Time
35 mins
20 mins

"A few of these would make a great veggie main course." From "The Hairy Biker's Cookbook" MAY 2006 BBC Good Food issue.

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  1. Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
  2. Place in a clean towel and squeeze out excess water.
  3. Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste.
  4. Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
  5. For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
  6. Serve with slices of lemon.
Most Helpful

4 5

I thought this was pretty tasty. I agree that it could've done with a little less feta, however.

3 5

It was nice, however not breathtaking. Due to the amount of feta and herbs the courgette taste was barely noticable. Better take at least 900 g and drain it very well. Also it is handy to use an ice-scoop before making paddies and roll them thru Panka. Frying in sesameoil should add to the nutty flavour...

2 5

These were ok. I played around with the spices and tried one batch with garlic and also added some salt. But at the end of the day was nothing really impressive.