Easy Cheesey Courgette Fritters

Easy peasy lemon squeezy. These are awesome for breakfast, brunch, a light lunch, addition to dinner or whenever the hell you want them. They’re versatile in that this is just a basic recipe – the flavour combinations and combinations or choices of veg are endless. They can be made gluten free, higher in protein – whatever tickles your fancy.

I’ve put the cheese as optional because it can be left out and the recipe will work perfectly well, but especially with a more ‘basic’ or plain flavour as given below, it really adds to it.




  • 140g courgette, grated
  • 35g (1/2 small) onion, diced
  • 1 whole egg or 60ml egg white, beaten
  • 20g flour of choice
  • 20g mature cheddar cheese, grated (opt)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika (opt)
  • pinch black pepper (opt)
  • spray oil or oil of choice for cooking


  1. Add the grated courgette, diced onion, egg white or beaten egg, flour, cheese (if using), salt and and spices to a bowl and mix it all up until it’s combined and no lumps of flour remain.
  2. Heat a pan to medium heat. Add a dollop of the mixture to make roughly American pancake sized fritters. Cook for a couple of minutes until set before flipping and cooking on the other side – much like you would do with pancakes.
  3. Serve straight away, or if making in advance, allow to cool on a cooling baking rack.

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