How to make courgette fritters with yoghurt and mint sauce

You’ve probably heard those scientific facts about the percentage of your body (55 per cent in adult women) and just about everything on earth that is made from water. Sometimes its hard to imagine, but this recipe for courgette fritters really shows you how much water is in a courgette (or zucchini for Australian readers). They are full of the stuff. As you will discover when you make these brilliant courgette fritters and get to the part of the recipe where you wrap grated courgette in a tea towel and squeeze. It truly is amazing.

What’s even more amazing though is how easy to make these fritters are and how lovely and moreish they are to snack on. I learnt to make them in a cooking class with Sami Tamimi from Ottolenghi. They have become a firm favourite ever since. It is worth the extra effort to make the sauce as well as it adds some moisture to the fritters and a little tang to perk the dish up perfectly.

Mixing the sauce

1 courgette

1 shallot, diced
1 garlic clove, crushed
50g self raising flour
1 egg, beaten
50g goats cheese, diced
4 tbsp olive oil
Salt and pepper

Mixing the fritter ingredients
200g Greek yoghurt
1/2 garlic clove, crushed
2 tbsp chopped mint
1 tbsp dried mint
Zest and juice of 1 lemon
2 tbsp slive oil
Salt and pepper
Cooking the fritters
1. Grate the courgette into a large mixing bowl, place in a colander to drain and sprinkle with salt. Leave for 5 mins.
2. Meanwhile, make the sauce by whisking all the ingredients together including salt and pepper to season and then put in the fridge to chill for one hour.
3. Lift the courgette out the colander and place it on a clean tea towel, wrap the tea towel around the courgette and squeeze to remove as much of the liquid as possible. Put the drained courgette in a clean and dry mixing bowl.
4. Add the shallot, garlic, flour, egg and some black pepper to the courgette and mix well before adding the goats cheese.
5. Heat the olive oil in a large frying pan and pour 2 heaped tbsps of the batter into the oil for each fritter and press down gently with the back of the spoon to get a thickness of about 1cm.
6. Cook fritters for 3-4 mins on each side or until deep golden and cooked through. Serve with the sauce on the side.
If you liked reading this you might be interested in this recipe for courgette carbonara or this one for roasted vegetable tart.
Makes six fritters. Serves two as a light lunch or use as a starter.


  1. Gorgeous. Oh I do love a fritter. I want to make those green ones from his first book too.

  2. These look heavenly! Will definitely be giving these a go, thanks for the recipe

  3. So true about the water content in zucchini. I made similar fritters once and it took ages to drain them! Yours look great!

  4. I’ve made courgette fritters before and unfortunately they came out a little doughy. These look like they’d work far better.

  5. Thanks! I was drooling over your Otto pizza last week, looks absolutely delicious. x

  6. Helen – Great brunch/lunch options

    Gastrogeek – they were heavenly – let me know how you go trying them

    Lorraine – Thanks

    Lizzie – yes doughy fritters are no good

    Isabelle – it was quite a taste sensation – different to any pizza I have had before

  7. I’ve just made these for lunch – and they were a hit with my husband, we’re having the same tomorrow! The goat’s cheese is just right. We had them with a simple tomato salad – a great way to use up our fresh produce. Thanks.

  8. Its Too Yummy, I Love it. Will Try to Make it.


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