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.
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!
Here’s how to make courgette and potato fritters:
- 1 small potato (approx. 100g), peeled and grated
- 1 small courgette (approx. 150g), grated
- 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.
- 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. Drain on kitchen paper and serve warm.
If you like this you might like some of my other courgette recipes: