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Courgette Fritters

Whip these up when you have spare courgettes handy. Add fresh or frozen peas and then serve with a lovely yoghurt sauce jazzed up with fresh herbs (we love minty) or by stirring through with mango chutney or sweet chilli sauce. 

Prep: 20 mins

Cooking: 10-15 mins

Serves: 4 as a starter  or 2 for lunch

Courgette fritters & white wine.jpeg


  • 120g courgette, coarsely grated  

  • 1/2tsp sea salt  

  • 1 large free-range egg 

  • 1/2tsp baking powder

  • 3tbsp plain flour

  • 11/2tsp ground cumin

  • 50g frozen peas, thawed

  • vegetable oil, for frying

  • freshly ground black pepper

For the accompaniment:

Greek Yoghurt

Fresh herbs (such as mint, dill, chives) or mango chutney or sweet chilli sauce


  • Season the grated courgette with sea salt and set aside so that water is drawn out.

  • Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper

  • Squeeze the excess water out of the courgette (discard the water) and then add the courgette and peas to the batter.

  • Heat enough oil to cover the bottom of a frying pan over a medium-high heat. When the oil is hot, drop in heaped tablespoons of the mixture and flatten them down to a fritter shape, fry a couple of minute on each side until golden brown. Keep cooked fritters warm on kitchen paper

  • Make the dip by stirring together the yoghurt with the chopped fresh herbs or the sauce of choice.

  • Serve the fritters with a garnish of choice (rocket or other green leaves) plus the yoghurt.


An unoaked Bordeaux blanc - either a bright Sauvignon blanc or a sauvignon blanc/semillon blend would be perfect. An Entre deux Mers is always a blend with Semillon and often Muscadelle which has lovely floral aromas so would be a happy pairing.

If you make the yoghurt slightly spicy, then a fruity rosé would also be a great fit.

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