Meg's Scottish Kitchen

Method

1. Prepare the courgettes

Coarsely grate the courgettes into a colander. Sprinkle over the salt and toss well. Leave to drain for 15 minutes.

Transfer the grated courgettes to a clean tea towel and squeeze firmly to remove as much liquid as possible. This is the secret to crisp fritters.

2. Make the batter 

Place the drained courgettes into a large mixing bowl.

Add the spring onions, herbs, lemon zest and grated Cheddar, if using.

Mix together the flour and baking powder before stirring them into the courgette mixture.

Beat the eggs lightly and add them to the bowl. Season generously with black pepper and mix until everything is evenly combined. The mixture should hold together but not be overly wet.

3. Cook the fritters

Heat a large non-stick frying pan over a medium heat and add a little olive oil.

Drop heaped tablespoons of mixture into the pan, flattening each slightly with the back of the spoon.

Cook for 3–4 minutes on each side until beautifully golden and crisp.

Transfer to a warm plate lined with kitchen paper while you cook the remaining fritters, adding more oil if needed.

4. Make the yoghurt

Mix together the Greek yoghurt, herbs, lemon zest and juice.

Season with a little sea salt and freshly ground black pepper.

Serve alongside the warm fritters.

 

Storage - Store leftover fritters in an airtight container in the fridge for up to 3 days.

To Reheat - Warm in a 180°C (160°C fan) oven for 8–10 minutes until piping hot and crisp. Avoid microwaving if possible, as this softens the crust.

Freezing - Freeze cooked fritters in a single layer before transferring them to a freezer bag. They will keep well for up to 3 months. Reheat from frozen in a 180°C oven for 15–18 minutes until hot throughout.

 

Serving Suggestions

These fritters are delicious served with:

• Lemon & Herb Yoghurt

• Smoked salmon

• Poached eggs

• Tomato and basil salad

• Grilled mackerel

• Barbecued chicken

• Roast peppers and rocket

• Avocado salsa

They also make a lovely addition to a picnic or brunch table.

 

Meg's Tips

• Removing as much moisture as possible from the courgettes gives beautifully crisp fritters.

• Fresh herbs make all the difference—don't be afraid to mix and match depending on what's growing in your garden.

• A small ice cream scoop makes evenly sized fritters.

• Keep cooked fritters warm in a low oven while you finish the batch.

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Meg's simple swaps

• Mediterranean Add 75g crumbled feta cheese and a tablespoon of chopped dill.

• Spiced Stir in 1 teaspoon of ground cumin and a pinch of chilli flakes.

• Gluten Free Replace the plain flour with a gluten-free plain flour blend.

• Dairy Free Leave out the cheese and serve with a dairy-free yoghurt alternative.