Courgette fritters

Ingredients

• 200 gplain flour
• 200 gfontina
• 100 gricotta
• 3eggs
• 2courgettes
• 1 teaspoonbaking powder
• to tastesalt
• to tasteblack pepper
• as needed for fryingpeanut oil

Instructions

1. 1

   Beat the eggs

   Crack the eggs into a bowl, season with salt and pepper, and beat them with a fork.

2. 2

   Mix the batter

   Keep stirring to prevent lumps as you add the sifted flour and baking powder. Stir in the ricotta, followed by the fontina, cut into small cubes.

3. 3

   Grate courgettes

   Trim the ends off the courgettes, wash and dry them, then grate them.

4. 4

   Combine ingredients

   Add the grated courgettes to the egg and cheese mixture.

5. 5

   Fry the fritters

   Heat plenty of oil in a frying pan. Once it is hot, fry spoonfuls of the mixture.

6. 6

   Drain and serve

   When the fritters are golden, lift them out with a slotted spoon, drain them on kitchen paper and serve hot.

What are courgette fritters?

Courgette fritters are small savoury bites made by frying a batter with grated courgette. This Italian-inspired version includes ricotta for softness and fontina for a rich, savoury flavour.

The mixture is spooned directly into hot oil, so the fritters develop browned edges while staying tender inside. They work as a starter, snack or part of a light meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 25g protein, 50g carbs, 32g fat.

The flour supplies most of the carbohydrates, while the eggs, ricotta and fontina contribute protein; the cheeses and frying oil account for much of the fat. Serve a moderate portion with a generous green salad to add freshness and balance the plate.

The cheese makes the batter

Ricotta: this gives the mixture a soft, moist texture and helps bind the grated courgette into the batter.

Fontina: cut it into small, even cubes so it is distributed throughout the fritters and has a chance to soften as they cook.

Get the courgettes ready

Grating: use the large holes of a grater for strands that are easy to mix into the batter. Dry the courgettes after washing, as the recipe directs.

Mixing: add the grated courgette once the eggs, flour, baking powder and cheeses are combined, then stir until it is spread through the mixture.

Keep the batter smooth

Flour first: sift it with the baking powder and add it while stirring continuously. This helps avoid pockets of dry flour.

Spoonfuls: take manageable spoonfuls of the mixture for frying. Avoid making them too large, so the outside has time to brown without leaving the centre undercooked.

Look for a golden finish

Oil: heat plenty of peanut oil before adding the batter. The method gives no exact temperature, so judge by whether the oil is hot enough to begin frying the mixture promptly.

Doneness: lift the fritters out when they are golden, then drain them on kitchen paper. Serve them hot, while the outside is at its crispest.

Serve them while warm

These fritters are best straight after frying, when their browned exterior contrasts with the soft cheese and courgette inside. Serve them as a starter or alongside a green salad for a simple meal.

Because the batter contains both flour and cheese, a fresh, lightly dressed salad can add a crisp contrast without competing with the fritters.

Recipe notes & tips

• Cut the fontina into small cubes so it is easier to distribute through the batter.
• Sift the flour and baking powder together before adding them.
• Stir as you add the dry ingredients to help keep the batter free of lumps.
• Fry spoonfuls in batches if needed, leaving room to turn and lift them out.
• Drain the cooked fritters on kitchen paper and serve them hot.

Variations

• Add herbs: stir finely chopped parsley into the batter for a fresh note.
• Use another melting cheese: replace the fontina with a similar cheese that softens well when heated.
• Add lemon: serve the fritters with lemon wedges for a bright contrast.
• Make smaller fritters: use teaspoon-sized portions for bite-sized appetisers.
• Serve with a dip: offer plain yoghurt or a simple herb dip on the side.

Common mistakes to avoid

• Adding flour all at once: stir it in gradually with the baking powder to help prevent lumps.
• Using wet courgettes: dry them after washing so excess water does not loosen the batter.
• Cutting large cheese cubes: make the fontina pieces small so they are spread evenly through each fritter.
• Frying before the oil is hot: heat the oil well first so the fritters start frying as soon as they are added.
• Making the fritters too large: use spoonfuls of batter so they can brown through without an overly thick centre.

How to store

These are best eaten hot, soon after frying. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven or frying pan until hot; they may lose some crispness.

Frequently asked questions