Cheese and Onion Courgette Fritters

Serves 2


  • 125g courgettes, grated
  • 1 spring onion, halved length ways and  thinly sliced
  • small springs fresh parsley, chopped
  • 1/2 cup cheddar, grated
  • 1/2 ground almonds
  • 1 whole egg and 1 yolk, beaten
  • 1/2 tsp maldon salt
  • pinch chilli flakes
  • black pepper


  1. Grate the courgettes and press them between the folds of a clean tea towel for half and hour to remove moisture.
  2. Beat the egg and the extra yolk together.
  3. Place the courgettes, spring onion, chopped parsley,cheddar and ground almonds in a bowl and combine well before adding the beaten eggs.
  4. Leave the batter to stand for 10 minutes, it makes the mixture hold together better in the pan.
  5. Melt some butter in a small frying pan and drizzle in some olive oil to prevent the butter from burning.
  6. Over a medium to low heat drop a heaped dessert spoon of batter into the pan and press it down into a patty of about half a cm thickness. Continue with the rest of the batter. Cook in two batches to leave space in the pan for turning. The batter should make 12 small fritters.
  7. Keep the heat no higher than medium and don’t move them for at least two minutes then watch them carefully and turn them when you think they will hold together.