This recipe for potato and courgette fritters is a delicious vegetarian summer main course alongside salad. It's also a great dish for baby led weaning and is a good way to introduce a new vegetable to picky eaters.
This isn't exactly a hidden vegetable recipe as the courgettes (or zucchini) are quite obvious. However, it's also not the same as presenting a fussy eater with a slice of grilled courgette!
Needless to say, R and Miss R were not keen on these courgette and potato fritters. Next time I'm going to grate the courgette first to remove the dreaded "green bits". Baby S and I however devoured these.
These courgette fritters are absolutely delicious and really quick and easy to make. I think they're the perfect recipe for baby led weaning - long may his enjoyment of green veg last!
What are courgette fritters?
Courgettes, which are called zucchini in many parts of the English-speaking world, are one of my favourite summer vegetables. They're easy to grow yourself in the garden or in a grow bag.
Courgette fritters are little patties that are fried. They're deliciously crispy on the outside, yet filled with fresh tasty vegetables inside. These potato and courgette fritters make a lovely vegetarian summer light lunch. Why not take them along to a picnic or put them in a lunchbox?
This recipe is inspired by one from the Honey & Co. cookbook. I have made courgette fritters lots of times but I'd never thought to include potato. I really like the effect that this has. It makes them more substantial, more of a satisfying vegetarian main course.
Other vegetarian courgette recipes:
See my favourite courgette recipes and get some cooking tips.
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How to make courgette and potato fritters:
Courgette and potato fritters
Ingredients
- 1 small potato (100g approx weight) grated, peeling optional
- 1 courgette/zucchini (150g approx weight) grated (peeled if preferred)
- 1 egg beaten
- 25 g self-raising flour
- A small handful of flat leaf parsley finely chopped (optional - mint is also good)
- Sunflower oil for frying
Instructions
- Rinse the grated potato and courgette in a sieve and then using clean hands squeeze out as much water as you can. You can do this in a clean tea towel or using kitchen paper but I find that so much gets stuck to the paper that hands are more effective.
- Put into a bowl with the beaten egg, flour and the herbs if using.
- Heat a little sunflower oil in a non-stick frying pan over a low-medium heat and add a tablespoon of the mixture. Flatten with a fork or the back of a spoon. Shallow fry for a couple of minutes on each side until golden brown. The key is to cook them slowly so that the centre has a chance to cook through.
- Drain on kitchen paper and serve warm.
If you like this you might like these leek and herb fritters.
HAVE YOU TRIED THIS RECIPE?
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Sammy
Can these be frozen successfully?
Mandy Mazliah
Hi Sammy, I haven't tried freezing them. I would think that they'd be ok but there might be a risk that they'd go soggy when defrosting them - I would try defrosting in the fridge and then reheating in the oven. Let me know how it goes.
Kathryn
Would this work with a flax egg please?
Mandy Mazliah
Hi Kathryn,
I haven't tried making this with a flax egg. I think it could work but I would recommend you use gram flour (chickpea flour) instead if you have some like in this recipe: https://www.sneakyveg.com/sweet-potato-fritters-vegan/
Jules
You don't say how many fritter this makes or for how many people, unless I missed it?
Mandy Mazliah
Hi Jules, it makes six, which is probably enough for two hungry adults. Let me know what you think if you make them.
Mona
So delicious thanks a lot
Mandy Mazliah
Thanks Mona - glad you liked them!
Sarah James
Your fritters look delicious, love the idea of adding potatoes. Thanks for sharing 🙂
Mandy Mazliah
Thanks so much Sarah - the potatoes make it a bit more of a substantial meal. I froze a whole batch of them and baby S loved them every single time. Must make some more now.