Courgette and Feta Fritters

These courgette and feta fritters do a pretty good job of exemplifying my attitude towards health food. That is, you can take something perfectly healthy and fresh and lovely, like a courgette, and that’s fine. But then you can mix it with eggs and cheese and fry it. Yes, you’ve kind of marred its health credentials. But hey, you’ve got a super tasty snack.


This is the second in my series of recipe collaborations. Last time, I was working with Wild Honey. This time, it’s 2 North Parade. They’re a fantastic independent produce shop here in Oxford, who work with local suppliers and really focus on high quality, fresh, seasonal food. When I visited the shop to pick up some bits and pieces to work on this recipe collaboration, I was absolutely spoilt for choice.

For these courgette and feta fritters, I’ve used 2 North Parade’s beautiful courgettes, along with the feta they sell from Blackwood’s Cheese Company (seriously the best feta I have ever tasted), and the yoghurt they stock from North Aston Dairy. When I was there, though, I also picked up some beautiful sweetcorn, along with a delicious jar of local honey. The staff are really friendly and very happy to chat with you about all the produce they stock. Well worth a visit, particularly if you are looking for something special.



You can fritter all sorts of vegetables! Sweetcorn? Definitely. Cauliflower? Why not! Broccoli? The choice is yours. Make your own adventure. If anything, courgettes are the slightly (ever so slightly) trickier option, because you have to wring the excess liquid out of them.

This recipe should make around 10 fritters, depending on how large you make them.


500-600g courgette (you don’t need to be too exact, but it’s about 2 large courgettes or 3 medium ones)
2 cloves garlic, peeled and crushed
½ red onion, finely chopped
2 eggs
150g feta cheese, crumbled
zest and juice of 1 lemon
salt and pepper
100g wholemeal flour (plain works fine too, but I like the taste of the wholemeal here)
½ tsp baking powder
a generous pinch of chilli flakes
olive oil, for frying
150g plain natural or Greek yoghurt
a handful of fresh dill, finely chopped


  1. Put your oven on a low heat – around 100C/ gas 1. First, top and tail your courgettes, and then grate them roughly. Toss the grated courgette with a good pinch of sea salt, then pop it all in a sieve above a bowl to drain for ten minutes.
  2. Meanwhile, crush your garlic, finely chop your onion, and pop them both in a large bowl. Add your eggs, feta cheese, lemon zest, and a good pinch of salt and grind of pepper. Once your courgettes have had around ten minutes of draining time, get a bit more water out of them by either pressing them firmly against the sieve or popping them in a clean tea-towel and wringing them out. Put your drained courgettes into the bowl with the other ingredients, then add your flour, baking powder, and chilli flakes. Give it all a quick mix until combined.
  3. Pop your biggest frying pan on a medium-high heat, and pour in a generous glug of olive oil, to just coat the base. Shape the courgette mix into fritters in your hands. When the oil is hot, put your fritters in (in batches, so as not to overcrowd the pan) and fry for 3-4 minutes a side until golden. When they’re cooked, remove from the pan and pop in the low oven to keep warm while you fry the rest.
  4. Finish by mixing your yoghurt with your lemon juice, dill, and seasoning to taste, and serve the courgette and feta fritters warm with the yoghurt.

Courgette, Lime, & Coconut Cake

The courgette cake hasn’t yet taken off quite like the carrot cake. I’m not sure why. I think it’s a shame, really, because a good courgette cake is just as simple and delicious as a carrot cake. While the natural sweetness of carrots works wonderfully in desserts for obvious reasons, a courgette is a more neutral vegetable. The advantage of that is that it’s a great vehicle for all sorts of exciting flavours. Here, I’ve added lime and coconut to go for a kind of tropical vibe. Even though courgettes are possibly the least tropical vegetable ever.

I am good at looking after children and animals but, for some reason, totally useless at keeping plants alive. We don’t have a garden so I don’t have anywhere to practice. But really, that’s just an excuse: I’ve never been able to grow things anyway. I always get confused (too much water? not enough water? who knows?) and then forget about whatever plant I’m supposed to be tending to.


Luckily, we have plenty of lovely neighbours who are digging their way to victory, and occasionally we will receive donations of tasty home-grown vegetables. I say donations, but the neighbours from whom we got the magnificent courgettes that went into this cake were practically begging us to take them off their hands. They seemed slightly panicked about the sheet volume of courgette they had managed to produce. One of them was the size of my arm.

So anyway, obviously if you have an abundance of courgettes you could put them in a stir-fry, or on a savoury tart, or make courgette fritters. Or, you could add a load of sugar and make a courgette cake. I bet you can guess which direction I went in.



Adapted from this recipe.


I think this recipe would also work brilliantly well with lemon or orange, if you have them lying around. Or if you don’t like lime, I guess? I don’t think I have ever met anyone who doesn’t like lime though.

If you want a quicker or more simple courgette cake, you can leave all the stuff at the end and have it unadorned. It’s really easy though, and I promise it only takes five minutes.


for the cake

350g courgettes, unpeeled
150g soft brown sugar (or any brown sugar, or coconut sugar if you have it)
50g desiccated coconut
125ml sunflower oil, or other neutral oil such as vegetable or corn
3 large eggs
zest of 2 limes
100g sultanas, or raisins if you prefer
300g self raising flour
1 tsp baking powder

for icing and finishing

100g icing sugar
juice  and zest of 1 lime
handful of desiccated coconut


  1. Preheat your oven 180C/160C fan/gas 4, and lightly grease a large non-stick loaf tin. Grate your courgette, then pop it in a sieve and try to push and squeeze as much liquid as possible out of it, to stop your cake going soggy.
  2. Pop your courgette in a large bowl, then add your sugar, coconut, oil, eggs, lime zest, and sultanas, then give it all a good mix. Add your flour and baking powder, then quickly stir until just combined. Pour your mixture into your loaf tin, then bake for around 40-50 minutes, or until the cake is firm and well risen, and passes the skewer test.
  3. Mix your icing sugar with enough lime juice to make a thick icing. Let your cake cool, then zigzag it with your lime icing, and finish with a sprinkling of the lime zest and a bit more desiccated coconut.