Greek Courgette Fritters with Tzatziki

Greek Courgette Fritters with Tzatziki


  • 450 g courgettes
  • ½ tsp sea salt
  • ½ tsp baking powder
  • 40 g plain flour
  • 20 g fine polenta or cornmeal or breadcrumbs (this gives the fritters a crispy crunch)
  • 4 spring onions
  • 2 eggs, beaten
  • nutmeg
  • 15 g fresh dill or herbs of your choice
  • 100 g feta
  • Olive or vegetable oil (for frying)

Make the Tzatziki:

  • 80 g Cucumber, chopped
  • 1 clove Crushed Garlic
  • 240 g Greek Yoghurt
  • 1 tsp Red Wine Vinegar
  • 1 tbsp Extra Virgin Olive Oil


  1. Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar. Stir in olive oil. Add salt and pepper to taste.

Courgette Fritters

  1. Lay out a layer of paper towels and spread out grated courgette. Sprinkle courgette with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from courgette.

  2. In a bowl, mix the flour, baking powder and cornmeal or polenta or breadcrumbs (alternatively use extra flour) until well combined, then stir in the courgettes.

  3. Trim and finely chop both the white and green parts of the spring onions, and stir into the fritter mix. Add the beaten eggs, and finish with

  4. Finely chop the herbs and crumble the feta, if using, then add both to the courgette mix. Add a good grating of nutmeg and some pepper. There should be no need for salt if feta is used.

  5. Form dough into 3-4 inch patties. Add a little more flour if the dough is too wet.

  6. Heat olive oil in a large frying pan over medium high heat. Fry a small dollop of the batter and taste to see if more salt is needed. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side.

  7. Serve hot with tzatziki.