This recipe for courgette and potato fritters makes 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. It’s not exactly a hidden vegetable recipe as the courgettes (or zucchini) are quite obvious, but 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 fritters. Next time I’m going to grate the courgette first to remove the dreaded “green bits”. Baby S and I however devoured these. They 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!
This recipe is inspired by one from the Honey & Co. cookbook. I have made courgette or zucchini 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.
Here’s how to make courgette and potato fritters:
- 1 small potato (approx. 100g), grated (peeled if preferred)
- 1 small courgette (approx. 150g), grated (peeled if preferred)
- 1 egg, beaten
- 25g 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.
- Makes around six
If you like this you might like some of my other courgette recipes:
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