Courgette And Sorrel Fritters


I had lots of courgettes and lots of sorrel in my garden and this is the result. The sorrel adds a nice sharp taste. Very nice as a starter or a supper dish and you might like to try it with a side salad and dressing made with natural yoghurt with snipped chives and black pepper.

Recipe From

Provided by Tea Jenny

Time 49m

Yield 4-6 serving(s)

Categories Lunch/Snacks


  • Grate the courgettes, and place in a bowl sprinkle with salt and leave to stand for 30 minutes.
  • Squeeze out the moisture from the courgettes, and drain on kitchen paper.
  • Beat the flour, eggs and cream together, and stir in the courgetes, sorrel and spring onion.
  • Thin with a little milk to obtain the consistency of thick cream.
  • Season with pepper.
  • Heat the oil and drop tablespoons of the batter into the pan.
  • Cook for 4 minutes turning once untill the fritters are golden.
  • Serve hot.

Courgette and Sorrel Fritters image

Number Of Ingredients: 10


  • 2 large courgettes
  • 2 teaspoons salt
  • 3 ounces all-purpose flour
  • 2 eggs
  • 2 tablespoons single light cream
  • 2 ounces of shredded sorrel
  • 4 spring onions
  • 2 tablespoons milk
  • pepper
  • oil (for frying)


A favourite recipe from Alison Holst's book, Meals without Meat. These make a delicious, quick and easy main. Ideal when time is short or courgettes are in abundance and you're looking for another way to eat them.

Recipe From

Provided by Kiwi Kathy

Time 20m

Yield 4 serving(s)

Categories Vegetable


  • Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
  • Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
  • Drop batter into hot oil to make small fritters. Turn over when golden brown.
  • Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce.
  • Serves 4 main servings.

Courgette Fritters image

Number Of Ingredients: 7


  • 2 eggs
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 3 cups courgettes, grated
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup self-raising flour, approx
  • oil


I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky

Recipe From

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.


  • In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Carrot Zucchini Fritters image

Number Of Ingredients: 18


  • 2/3 cup plus 1/2 cup sour cream, divided
  • 2/3 cup lightly packed fresh basil leaves
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1/2 cup horseradish sauce
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 1 egg, lightly beaten
  • 2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
  • 1 large carrot, shredded
  • 1/3 cup all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon cornmeal
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying


Pan-fried zucchini, yellow squash, and carrot cakes, with golden crispy edges and tender insides. These make great dippers for toddlers to adults. You would never know that these nutritious fritters amount to eating your vegetables.

Recipe From

Provided by MooShell

Time 45m

Yield 4

Categories Side Dish,Vegetables,Squash,Zucchini,Fried Zucchini Recipes


  • Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
  • Combine corn muffin mix, baking powder, and paprika in a bowl. Stir in vegetables and eggs until well mixed.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonfuls of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Zucchini Fritters image

Number Of Ingredients: 9


  • 2 cups shredded zucchini
  • 1 cup shredded yellow squash
  • 1 cup shredded carrots
  • ½ teaspoon salt
  • 1 cup corn muffin mix
  • 1 teaspoon baking powder
  • ½ teaspoon sweet paprika
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil, or more as needed

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