Baked Courgette Fritters
Yum
by 
Everyone knows that the courgette, or zucchini, is one of the best vegetables going.
Closely followed by cauliflower.
Anyway, after zoodles, these fritters have emerged as one of the best ever uses for courgettes. Not only are they baked, but they also use wholewheat flour instead of white flour. Extra healthy!
Two big courgette fritters, topped with natural yoghurt, marbled with sweet chilli sauce, and a handful of alfalfa sprouts. I mean, brunch couldn’t get much better, right?
But just wait for it…
Oh yes. That’s EXACTLY what you think it is. Poached egg. Right on top.
Is there any better sight than a soft poached egg? Nope. And on top of a few crispy courgette fritters, it’s pure perfection. And the fun doesn’t just end at brunch. These fritters are perfect for dinner, lunch, or Sunday morning breakfast. Not many recipes can claim that, can they?
Whilst the toppings are optional, I strongly suggest you go for at least the poached egg.
And that applies to most meals…
- 2 courgettes
- 50g fine wholewheat flour
- 2 eggs
- 3 tbsp milk
- 3 tbsp grated parmesan
- 2 spring onions, finely sliced
- Sea Salt
- Black Pepper
- Preheat oven to 200C/400F.
- Using a food processor, grate your courgette. Transfer to a colander, and leave to drain for 5 minutes.
- While the courgette drains, whisk together your flour, eggs and milk in a large bowl. Add a little more milk if the batter is very thick, but it should be a similar consistency to thick pancake batter.
- Before adding the courgette, squeeze it between your hands to get out as much excess as possible.
- Add the courgette and spring onion to the batter, and stir until totally combined.
- On a baking tray lined with greaseproof paper, spoon out some of the courgette mixture into a rough circle shape.
- Bake for 15 minutes, flip, and bake for another 10/15 mins, until each fritter is golden brown and crispy on the edges.
- For the sauce, ripple a couple of tablespoons of sweet chilli sauce through some fat free natural yoghurt. Then top with a soft poached egg and some alfalfa sprouts (wilted spinach is a great alternative).
- Serve to yourself, or a few very impressed guests!
About Me
I'm Alice - the recipe developer, cook, baker, and mastermind behind Sauce Pots. I'm a passionate amateur cook, and Sauce Pots is an output for my culinary adventures.
My Foodqawker Gallery
Neil
August 4, 2015
Zoodles??
Alice | Sauce Pots
August 4, 2015
Zoodles are noodles made from courgette (zucchini – hence the name) using a spiralizer. They’re pretty fab!
Alice
Áine
August 4, 2015
Oh wow, that egg would make any dish better!
Alice | Sauce Pots
August 4, 2015
Not gonna lie Áine, ate one today on a bowl of satay noodles. Still worked.
Alice
deb
September 14, 2015
This looks amazing! I bet quail eggs would be adorable here!
Alice | Sauce Pots
September 14, 2015
Thank you Deb! Yes Quail eggs would be wonderful in this recipe – even as a nice little starter on a mini fritter!
Alice
Hayley
January 12, 2020
Can you pre-cook these and then just heat them up before serving?
Alice | Sauce Pots
January 12, 2020
Hi Hayley!
Yes you can but I’d recommend reheating in the oven to keep them as crisp as possible.
Thanks!
Alice x
Prue
February 15, 2020
Can the baked fritters be frozen and re-baked successfully, please? I have SO many courgettes that I have to do something fairly radical to use them all! Thanks.
Alice | Sauce Pots
February 15, 2020
Hi Prue,
I haven’t tried to freeze these but I’m sure they would be fine!
Another great use for courgettes is courgette and cucumber soup which is one of my favourite soups ever! Grate courgettes and cucumbers together, and add to sautéed onions, leeks and celery. Add vegetable stock and simmer for a while before blending, then season to taste. I LOVE this soup!
I hope this helps!
Alice x