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Herby Courgette Fritters With a Burnt Chilli Yoghurt

These herby courgette fritters are golden, crisp, and juicy, bursting with hints of mint and wild garlic. Add some burnt chilli yoghurt for dipping or drizzling, and you have the perfect combination of exotic smokiness and smooth creaminess! 

Courgette Fritters With Burnt Chilli Yoghurt

Courgette fritters make an absolutely perfect starter or snack – or even a light supper on an evening where you’re not in the mood for a big production. Light, tasty, with just the right amount of crunch and garden freshness, they really are a treat. And even as a standalone nibble, they’re superb with a glass of wine on a relaxing Spring evening.  

Courgettes

Just like that little red Corvette, the little green courgette packs quite a punch. It’s a staple among some of the longest-lived population groups on the planet, for starters. But more than that, it’s incredibly versatile and pairs well with an amazing array of food types, from vegan dishes to pasta ensembles and sumptuous roasts. Whether it’s cooked or served raw as part of a salad – like this delicious courgette and herb salad with lemon – it delivers taste, texture, and freshness no matter how you choose to incorporate it.  

Fun fact: some people like to refer to courgettes as zucchini, which is the Italian name. But if there’s only one courgette, the correct word for it is a “zucchino”. Not only will you sound like a real expert, but you’ll avoid accidentally buying a dozen if you’re ever in Italy and cooking for one person. Ask me how I know this.

Courgette Fritters: A Great Way to Get Those Carnivores to Eat More Veggies!

Maybe certain members of your family are a little vegetable averse. If that’s the case, these courgette fritters are a sure-fire way to get them nibbling on a tasty starter, side, or snack that is actually really healthy. In fact, courgettes are one of the very best sources of potassium – an essential mineral when it comes to muscle contraction, heart health, and blood pressure, among others. Then, there’s an abundance of vitamin C and folic acid, both known for their skin health and anti-aging properties.   

Herbed Courgette Fritters

Courgette Fritters: A Great Way to Get Those Carnivores to Eat More Veggies!

Maybe certain members of your family are a little vegetable averse. If that’s the case, these courgette fritters are a sure-fire way to get them nibbling on a tasty starter, side, or snack that is actually really healthy. In fact, courgettes are one of the very best sources of potassium – an essential mineral when it comes to muscle contraction, heart health, and blood pressure, among others. Then, there’s an abundance of vitamin C and folic acid, both known for their skin health and anti-aging properties.   

Staying on the Straight and the Marrow

Whether you’re raiding your veggie patch or picking out courgettes at a supermarket, there are some easy tell-tale signs you should look for:

  • The fresher the courgettes, the brighter the colour. If a courgette has dark spots or blemishes, or is wrinkled, give it a miss.
  • Obviously, if a courgette looks limp and sad, or has mouldy patches – ew! – then don’t buy it. And if you’ve bought a punnet of courgettes and discover afterward that one has hidden mould, make sure you thoroughly wash the others in salt water before using them, even if they’re perky and spotless.
  • Lightly touch the surface of unwrapped courgettes if they’re on a shelf display – never squeeze. They should feel smooth and taut, preferably with the stem ends intact. And if a courgette still has the blossom attached to the tip, it’s a winner.

Give it a Weigh Now

Perfect courgette fritters are the result of getting the ratios right. Too much courgette and you could end up with soggy flying saucers. Too much flour or polenta, and you’re heading into crisp biscuit territory. Luckily, this recipe is really easy and forgiving, even if it’s your first foray into fritterland. And, if you’re making these for a slightly bigger audience, simply increase the ingredients proportionately.

But it’s the addition of tangy lemon zest and wild garlic (or alternatively, chives) that elevates these fritters above the riffraff. The subtle contrast of the slightly smoky fritters – along with the burnt chilli in the yoghurt – with the fresh citrus and mint, creates the kind of taste that has people asking for more and demanding you give them your recipe so they can impress their friends too.  

Rate this Herby Courgette Fritter Recipe

As always, if you try this herby courgette fritter recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.

And, you can also check out the recipe video

Baby Marrow Fritters

Frequently Asked Questions

Can I make a dairy-free version of these courgette fritters?

Absolutely. Simply replace the dairy yoghurt with coconut yoghurt, and you’re sorted! 

How do I make this vegan?

Apart from substituting with coconut yoghurt, there’s no effort required. Courgettes are a vegan fave, and this recipe is super easy to tweak.

Will this work as a gluten-free version?

If you replace the standard wheat flour with an all-purpose mix of gluten-free flour, it’ll be every bit as tasty – and quite honestly, suited to everyone, even the gluten-tolerant.

Where can I find Wild Garlic?

You’ll often find wild garlic on sale at farmers’ markets or specialist produce stores. 

If you’re in London, places like Dulwich Park and Streatham Common offer amazing foraging opportunities. Hackney Marshes and Epping Forest are also great foraging spots. In fact, wherever you are in the UK, if you’re near woodland, chances are you might find wild garlic more easily than you’d think.

What does Wild Garlic look like?

Wild Garlic is pretty distinctive. It usually has a base of broad, long, smoothly spear-like leaves that cluster around the plant, with a profusion of thin, long stems in the centre, topped with elegant white flowers. The flowers usually display 6 long, white petals, with a small yellow rosette of pollen in the middle. The structure of the plant is quite chive-like and easy to identify once you’ve found it (and Googled it to be sure!).

The giveaway, of course, is the fragrance – just crush a leaf. It should give off a distinctive garlic odour. It’s gratifyingly mild and flavourful when added to food and is well worth the effort.

What if I can’t find Wild Garlic?

Try harder.

Just kidding! You can effortlessly substitute with half a bag of chopped chives or some spring onion. They’ll work brilliantly, too, so alternatives are easy.

Why should the fresh chilli be burnt? 

Singeing the chilli over an open flame gives it a heady smokiness and adds tantalising complexity to the taste of the yoghurt – but if you’re pressed for time, you can easily substitute with a pinch of chilli flakes in your yoghurt instead.

Golden Zucchini Fritters
Easy Vegetable Fritters
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Golden Zucchini Fritters

Herby Courgette Fritters With a Burnt Chilli Yoghurt


  • Author: Jess Bunn
  • Total Time: 30 minutes
  • Yield: Serves 2 as a starter, 4 as a snack
  • Diet: Vegetarian

Description

These herby courgette fritters are golden, crisp, and juicy, bursting with hints of mint and wild garlic. Add some burnt chilli yoghurt for dipping or drizzling, and you have the perfect combination of exotic smokiness and smooth creaminess!


Ingredients

Units

Fritters

  • 3 Medium courgettes, trimmed and coarsely grated (500g)
  • 2 Garlic cloves, grated
  • Finely grated zest of 2 lemons
  • 100g Self-raising flour
  • 50g Polenta
  • 160ml Soda water

Herbs Required

  • 40g Wild garlic leaves (approx 12 leaves)* or 5g of fresh chives
  • 1 1/2 Tbsp/6g chopped fresh mint

Sauce

  • 12 large medium heat red chillies (Serrano or similar)
  • 1/2 cup (180g) thick Greek or Skyr yogurt
  • Also: Oil for frying

Instructions

  1. Grate your courgettes using a box grater on the coarse side.
  2. Toss the courgettes into a bowl with a generous pinch of salt. Tip the courgettes into a colander lined with a clean kitchen town, and place the colander over the bowl, allowing the liquid to drip through. Set aside.
  3. Place a chilli directly over the flame of a stove and cook, turning as needed until the skin blackens. Once cooked, place it into an airtight container and leave to sweat for 5 minutes. This encourages the skin to easily peel off. Scrape off the black skin and finely chop the chili before  setting aside.
  4. Remove the stems from the wild garlic and the mint. Discard the mint stems and set aside the garlic stems. Finely chop the leaves of the mint and the wild garlic together. Separately, finely slice the stems of the wild garlic.
  5. Once the courgettes have sat for a few minutes, vigorously squeeze them in the tea towel to remove all the excess water from the grated courgette. Discard the courgette liquid and return the courgette to the bowl along with half of the chopped mint and wild garlic, the wild garlic stems, the flour, polenta, grated garlic, lemon zest and soda water. Mix until the batter comes together, then taste and season with salt and pepper.
  6. For the sauce, combine the yogurt, chopped chilli and the other half of the mint and wild garlic together. Squeeze in half the juice of a lemon and season the sauce to taste.
  7. To cook the fritters, place a high sided saucepan over a medium-high heat. Add enough oil to cover the fritters (about 8-10cm deep). Heat the oil to 170C/338F. Once the oil is hot, drop in teaspoon sized blobs of batter, then cook the fritters until golden brown. If they brown too quickly, your oil is too hot – turn it down slightly.Alternatively:
    Place a frying pan over a medium high heat, add a drizzle of oil to coat the base well. Drop teaspoon sized blobs of batter into the frying pan, flatten slightly with a spatula. Cook the fritters on each side, until golden brown.
  8. Once the fritters are cooked, remove them from the oil with a slotted spoon, and place on newspaper or kitchen paper to drain. Season with salt as they come out of the oil.
  9. Serve immediately with your burnt chilli yoghurt as an accompaniment.

Notes

Wild garlic is available in the spring and can be substituted with spring onion, half a bag of chopped chives – or Ramps if you’re in the US.

Fritters can be cooled and reheated in your air fryer or oven at 200C/ 400F until crispy if you are cooking for a crowd and want to prepare ahead.

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Snacks
  • Method: Fry

Nutrition

  • Calories: 408.6kcal
  • Sugar: 10.53g
  • Sodium: 661.33mg
  • Fat: 6.28g
  • Saturated Fat: 2.51g
  • Unsaturated Fat: 3.2g
  • Trans Fat: 0g
  • Carbohydrates: 70.74g
  • Fiber: 5.85g
  • Protein: 18.24g
  • Cholesterol: 11.7mg

Keywords: courgette fritters

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