Courgettes (known as zucchini on the other side of the pond)  have been having a great season, and I had quite a few that I needed to use up. I decided that this was the perfect opportunity to make fritters. Whether you eat these fritters on their own or decide to dunk them in your favourite sauce, you’ll love this easy, fun treat!


The key to making these fritters is to make sure that any excess liquid is drained out of the pureed courgettes, so that the fritters cook properly and crisp up nicely. The best way to ensure this happens is to drain the courgette puree on a cheesecloth lined colander. Cheesecloth is easily found at baking supply shops or high end grocery stores. If you don’t have cheesecloth, a clean kitchen towel can work in a pinch.


Once the pureed courgettes are ready, simply mix them with buckwheat flour and shape the fritters for frying! I prefer to fry my fritters at a low temperature. There are several reasons for doing so- firstly, it has been proven that olive oil degrades and loses all of its nutritional benefits when it’s heated past a certain point. Keeping the temperature relatively cool prevents the oil from breaking down, saves the valuable vitamin C, A, magnesium and folate in the courgettes (which also break down when exposed to high temperatures!), and also minimizes the risk of burning your fritters.


These fritters are easy to put together, and make a delicious snack or light lunch. They can be shaped in advance and fried at the last minute just before serving, making it even quicker and easier! Try these fun, delicious fritters today! Thanks for following, and as always- eat well to live well!

Courgette Fritters
Course: Main Course
  • 6 courgettes, chopped
  • 1 cup Buckwheat flour
  • Lemon juice
  • Parsley
  • Coriander
  • 50 ml Water
  • 30 ml Olive oil
  1. Combine the courgettes, lemon juice, parsley, coriander, water and oil in a food processor. Puree until smooth.

    2. Lay a piece of cheesecloth over a colander, and pour mixture out. Squeeze lightly, to release as much water as possible.

    3. In a large bowl, combine the flour and courgette mixture. Shape out small fritters, about 2” in diameter.

    4. Preheat a medium sized heavy bottom skillet over low heat. Add ¼ cup olive oil, and gently fry the fritters in small batches, making sure not to overcrowd the pan. Add a bit more oil as needed between batches.

    5. Lay the fritters out onto baking sheet lined with paper towel, and allow the excess oil to drain off before serving. 

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