Zucchini or courgette and potato fritters

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:

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Courgette and potato fritters

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!

Servings 6

Ingredients

• 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

Instructions

1. 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.
2. Put into a bowl with the beaten egg, flour and the herbs if using.
3. 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.
4. Drain on kitchen paper and serve warm.

If you like this you might like some of my other courgette recipes:

Courgette buckwheat drop scones

Courgette, mint and feta frittata 

Courgette and lemon cake

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