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08 Aug, 2021


For a simple but utterly delicious lunch I find a fritter with salad always hits the spot. And these courgette and lemon fritters are perfect for an early summer dinner in the dappled sun. I’ve grown quite a few courgettes this year and so it’s great to pick them straight from the garden and be eating them within minutes.


Makes around 12 fritters


  • 2 large courgettes
  • 1/2 small red onion, peeled and sliced
  • 1 handful mint leaves, chopped
  • 4 eggs
  • 2 heaped tbsp gram flour
  • 50ml oat milk
  • Zest of 2 lemons
  • Generous pinches of Maldon salt
  • Ground black pepper


  1. Grate the courgettes into a large mixing bowl and add the slices onion, fresh mint, eggs, gram flour, milk, lemon zest, salt and pepper and mix well. Chill in the fridge for 20 mins, this will help to keep them together when frying.
  2. Heat a griddle or frying pan. Cook them in a few batches until their golden on each side. I tend to go for a medium heat for about 3 minutes on each side.
  3. Pop them on a serving plate and cover with more lemon zest, chopped mint, salt and pepper. Enjoy with a crunchy fresh salad.