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Courgette and Goat Cheese Fritters


2 medium zucchini/courgettes
1 large shallot, chopped fine
2 oz/55 g goat's milk Gouda cheese, grated
cup/60 g all-purpose/plain flour
tsp baking powder
tsp salt
3 tbsp chopped fresh flat-leaf parsley
Freshly cracked black pepper
1 egg
cup/30 g bread crumbs
1 cup/240 ml olive oil, for frying


Serves: 4


Wash and dry the zucchini/courgettes. Cut off the stems and grate the vegetables with a cheese grater. Place the grated zucchini/courgettes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a mixing bowl and add the shallot, cheese, flour, baking powder, salt, parsley, and a few grindings of pepper. Add the egg and bread crumbs, mixing well. Heat the olive oil in a large, shallow frying pan over medium-high heat until hot but not smoking. Using a tablespoon, drop the batter into the hot oil and flatten with the side of the spoon to form round fritters. Cook for a minute or two and then flip and cook for another minute until both sides are deep golden brown. Drain well on brown paper shopping bags or paper towels. The fritters can be served hot, warm, or at room temperature. They are best when made and eaten in the same day, but they do refrigerate well. Reheat in a hot oven for 10 to 12 minutes, until heated through and serve.

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