Ideal for lunch or a picnic, these potato and courgette fritters are quick and easy to make and taste delicious. Perfect for making a dent in your glut of courgettes. They're also great for baby led weaning and a good way to introduce a new vegetable to a picky eater.
Courgettes - or zucchini - are one of my favourite summer vegetables. And I know a lot of people feel the same.
Grilled, roasted, sautéed, or baked into a cake - I love them however you cook them.
Great for kids
However, it can be hard to convince children to eat them.
Enter courgette fritters. Grating the courgette and adding some potato as well makes these much more palatable to little ones.
And for babies
They're also a good recipe for baby led weaning. Their shape makes them easy for little fingers to grasp.
What are courgette fritters?
Courgettes, which are called zucchini in many parts of the English-speaking world, are a common summer vegetable. 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, and 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 and more of a satisfying vegetarian main course.
Other vegetarian courgette recipes:
- Courgette buckwheat drop scones
- Courgette polpette
- Courgette, mint and feta frittata
- Courgette and lemon cake
How to make courgette and potato fritters
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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. Cook them slowly so that the centre has a chance to cook through without the outside burning.
- Drain on kitchen paper and serve warm.
- Nutritional information is approximate and is intended as a guide only.
- To make a vegan version mix 90g gram (chickpea) flour with ½ teaspoon of baking powder and 90ml cold water and add this to the grated vegetables instead of using the egg and the self raising flour.
Pin potato and courgette fritters for later:
If you like this you might like these leek and herb fritters.