Courgette Fritters Recipe

Prepare courgettes

Trim ends from the courgettes and coarsely grate them using a box grater or food processor. Place the grated courgette in a large bowl and sprinkle with 1 tsp fine sea salt. Toss and let sit for 10 minutes to draw out moisture.

Drain excess liquid

After 10 minutes, transfer the grated courgette to a clean kitchen towel or several layers of paper towels. Gather and squeeze firmly over the sink until most of the moisture is removed. You should have about 2 to 2 1/2 cups drained courgette (approximately the 3 cups before draining).

Mix batter

Return the drained courgette to the bowl. Add the beaten egg, 3 tablespoons flour, 1 tablespoon grated Parmesan, chopped chives and parsley, minced garlic, 1 tsp black pepper, and gently fold until evenly combined. The mixture should hold together when pressed. If too wet, add up to 1 more tablespoon flour; if too dry, add a teaspoon of water or another small beaten egg white (not likely).

Heat pan

Place a large nonstick or heavy-bottom skillet over medium heat. Add 2 tbs neutral oil and 1/2 tbs butter (if using) and let the fat heat until shimmering but not smoking.

Cook fritters

Drop heaped tablespoonfuls of the courgette mixture into the pan, flattening each slightly with the back of the spoon to form 2 1/2–3 inch rounds. Space them so they don’t touch. Cook for 3–4 minutes per side, until golden-brown and crisp. Work in batches and add more oil as needed (about the remaining 2 tbs). Keep finished fritters warm on a wire rack set over a baking sheet in a low oven (90–100°C / 200°F).

Finish and season

When all fritters are cooked, taste one and adjust seasoning by sprinkling a little extra salt if needed. Serve immediately for best texture.

While the courgettes rest, stir together 1 cup plain yogurt, 2 tbs chopped fresh mint, 1 tsp lemon juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust acidity or sweetness. Chill until ready to serve.