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:
Pin potato and courgette fritters for later:
How to make courgette and potato fritters:
Courgette and potato fritters
- 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
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.