Courgette Fritters with Dill and Sour Cream

The perfect make ahead breakfast fritter to serve for a weekend brunch with a soft poached egg and some grilled vine tomatoes. Gets the weekend off to a great start!

Serves 6 people makes about 18 fritters


2-3 Large or 5 Medium Courgettes
1 1/2 tsp pf fine sea salt
2 large eggs, lightly beaten
1/2 cup chopped green onions
1 tablespoon chopped dill
3/4 cup plain flour
1 tsp baking powder
1/2 tsp ground black flour
Olive oil for lightly frying


1) Wash the Courgettes and trim off the ends. Grate on the large holes of a box grater or use the attachment for the food processor.  Leave in a large bowl for 10 mins with a large pinch of salt to let the excess moisture drain from the courgettes.

2) After 10 minutes, squeeze handfuls of courgette tightly over the sink to remove excess water. It helps to wring it out in a clean t-cloth if you have one. Its rather impressive how much water comes out! You should end up with  31/2 to 4 cups of squeeze dried courgette. Transfer to a large mixing bowl.

3) Add 1/2 a cup of chopped green onion, a tablespoon of chopped dill and 2 lightly beaten eggs

4) In a small bowl mix together the flour, baking powder, 1/2 tsp of salt and 1/2 tsp of black pepper. Add the flour mixture to the grated drained courgette and combine weel.

5) Place 2 Tbsp of olive oil in a cast iron skillet or non-stick frying pan. Once the oil is hot add the courgette mixture one heaped tablespoon at a time and flatten out the tops to make a pancake shape. Sauté for 3-5 minutes on each side until golden brown.

6) Transfer to a paper towel to blot of any excess oil and serve with a dollop of sour cream and come chopped dill with whatever takes your fancy. I serve mine with salmon or freezer some of the batch to use later.  I love to serve these in the morning at the weekend with a soft poached egg and some crispy bacon on the side.

Enjoy !

Leave a comment

All comments are moderated before being published