Courgette and Pea Fritters

I cannot visit my in-laws this time of year without coming away with a tonne of homegrown goodies. They are on daily Courgette Patrol, necessary to assure no unattended courgettes sneakily achieve marrow status . So we left with a massive bag of courgettes.

Every summer the courgette fritter recipes appear ; ( Hairy Bikers ,Nigella ,Yotam )and every summer my fear of frying stops me trying them , last year the closest I got was to make a lovely Courgette Fritatta .

This year I was determined , too long have I denied myself rostis and bhajis. Lots of recipes include feta in the fritter and I would love to say I meant to leave it out. However it was an oversight on my part so I had to scatter it over the top but it actually worked well especially with extra  herbs and chillis scattered over the top.

You could use carrots instead of courgettes ( perhaps with a dash of cumin) either way these fritters would also be lovely drizzled with  yogurt or tahini.

Courgette and Pea Fritters

300g courgettes, grated
4 tbsp of frozen peas ( or fresh peas steamed for a few minutes)
Zest of half a lemon
1 free-range egg
1 tbsp paprika
60g of plain flour
1 clove of garlic
1 spring onion white part chopped green part for topping
Salt and freshly ground black pepper
2 tbsp Parsley finely chopped
2 tbsp Mint finely chopped
2 tbsp of feta cheese
2 red chillis roughly chopped

Rape seed oil to fry

  1. Place the courgette in the centre of a tea-towl, gather together the edges around the courgette and squeeze to remove the water from the courgette- a lot comes out
  2. Mix together the grated courgette, with the white spring onion, beaten egg, lemon zest paprika , garlic and half the herbs.
  3. Add the flour ( seived) and stir well. Season with salt and pepper
  4. Put a tablespoon of rape seed oil into a frying pan
  5. Take a heaped teaspoon of the mixture and place it into the pan
  6. Repeat with more spoonfuls to form the fritters . Leave it for a few seconds, before pushing each down with the back of the spoon.
  7. Cook for a minute on one side,  then turn and cook another minute, both sides should be golden brown.
  8. Leave somewhere warm until the whole mixture is cooked

To serve scatter with the rest of the herbs, a dash of fresh lemon juice, the  green of the spring onion,  sliced red chilli and crumbled feta cheese.

Courgette Frittata by you.Wild Garlic,  Courgette and Asparagus SaladGrilled Courgettes with Yogurt and Tahini


  1. Looks delicious. But hang on, what’s the difference between courgette and marrow? Just that marrow is a mature courgette? Does it need to be cooked differently?

  2. I am not actually sure what courgette or marrow are, but those look like the squash and zucchini we have here in the states.

    But I love these fritters! I used to make them, but I haven’t for years. Thank you so much for the reminder. I usually make them very simply with salt and freshly ground pepper.

    I like the middle eastern touch with paprika, feta, and mint. I bet these would be a great appetizer with red pepper walnut dip. Hmm… off to cook up a new party menu!

  3. Glad you like the recipe, yes courgette are zucchini and marrow is a type of squash

    marrow is a specific species of quash that looks like a massive courgette / zucchini about a 30cm long and as fat as your arm. Basically if you leave courgettes/zucchini on the plant for more than a week, they get to the size of marrows about a foot-long. It’s happened when I’ve gone away. I’m not sure if you would use marrow for this recipe, I usually bake it stuffed with tomatoes & onions

  4. I made these over the weekend and they were great. One thing though, you don’t actually tell us when to add the peas – although I added them with all the other ingredients.

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