Cheesy courgette fritters are a brilliant way to use up an abundance of homegrown courgettes. They’re quick and easy to prepare, extra cheesy, and incredibly tasty. Serve them with a minty yogurt or hummus dip for a light, satisfying lunch or snack.
When courgettes are in season these fritters are my go-to for a quick lunch — and you’ll probably already have most of the ingredients in the kitchen.
With fresh herbs and salty halloumi cheese, they’re a family favourite and work well as a snack, side or light main.
✔️ Why should you try it?
- Halloumi and courgette make a delicious contrast: salty, tangy cheese with mild, slightly sweet courgettes.
- Fried until golden, the fritters are crisp on the outside and soft and cheesy inside.
- Versatile — serve them as a snack, side dish, or light main course.
- They pair beautifully with dips, fresh salads, or roasted vegetables.
🥘 Ingredients
Courgette – 1 medium, grated.
Halloumi – 200g, grated (or substitute with mature cheddar or crumbled feta).
Eggs – 2 large.
Plain flour – about 100g to help bind the mixture.
Fresh herbs – parsley, mint and dill are great; use whatever you have, or try just mint for a bright flavour.
Garlic granules – 1 teaspoon (or 1 garlic clove, finely chopped).
Dried oregano – 1 teaspoon for extra herbiness.
Olive oil – for frying.
🔪 How to make courgette and cheese fritters
The recipe card with exact ingredient quantities and full instructions is below.
1. Grate the courgette and leave it in a sieve over the sink for 10 minutes to drain. Pat it lightly dry — a little moisture helps the mixture bind.
2. Put the courgette, grated halloumi, eggs, flour, herbs, garlic granules and oregano into a large mixing bowl. Stir thoroughly to combine.
3. Heat olive oil in a non-stick frying pan over medium heat. Drop heaped tablespoons of the mixture into the pan and gently flatten to form patties. Cook in batches so the pan isn’t overcrowded.
4. Fry for about 3 minutes on the first side until golden, then flip and cook another 2–3 minutes. Remove to a plate and repeat with the rest of the batter. This makes about 8–10 fritters.
Top Tips
- No need to squeeze every drop of liquid from grated courgette — drain in a sieve for 10 minutes and pat dry. A little moisture helps the fritters hold together.
- Try an air fryer for a lower-oil option; line the basket as the mixture can be slightly wet.
- Halloumi is salty, so no extra salt is usually needed.
🍴 Serving suggestions
Serve these halloumi courgette fritters warm as a light lunch, after-school snack, or starter. They’re excellent with mint yogurt, sweet chilli sauce, or hummus. For a kid-friendly meal, pair with baked carrot fries and a crisp apple coleslaw for a fresh, balanced plate.
📖 Variations
Courgette fritters are very adaptable. Try these variations:
- Swap halloumi for extra mature cheddar or crumbled feta.
- Add a chopped red chilli for heat.
- Stir in sliced spring onions for extra flavour.
- Use half grated carrot with half courgette for a gentler sweetness.
- Fold in sweetcorn or cooked peas for texture and colour.
- Replace herbs with spices such as ground cumin or a pinch of cayenne.
- Make gluten-free by using a gluten-free flour blend.
🥡 Storage
Fritters are best eaten fresh, but you can refrigerate them for up to 3 days and enjoy cold or gently reheated. They also freeze well for up to 3 months — layer with greaseproof paper in a freezer-safe container. Reheat from frozen by frying or baking until warmed through.
❓ FAQs
They are the same vegetable; “courgette” is used in the UK and “zucchini” in the US.
If fritters fall apart it usually means there isn’t enough binder. Use a combination of flour, eggs and grated cheese; breadcrumbs can also help. Make sure the fritters are golden and crisp before flipping.
Yes — green, yellow or striped courgettes all work. Varieties may slightly change appearance and flavour but won’t affect the recipe outcome significantly.
Yes. Brush fritters with oil and bake on a lined tray at a moderate temperature, flipping halfway through. Texture will differ slightly but they remain tasty and use less oil.
😋Related recipes
More courgette recipes to try!
- Chocolate Courgette Muffins
- Roasted Courgettes with lemon and garlic
- Creamy Courgette Curry
- Courgette and Feta Frittata
- Courgette Burgers
- Courgette Brownies
- Creamy Courgette and Pancetta Pasta
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Recipe
Cheesy Courgette Fritters Recipe
Equipment
- Cheese grater
- Sieve
- Mixing bowl and spoon
- Frying pan
Ingredients
- 1 medium courgette, grated
- 200g halloumi, grated
- 2 large eggs
- 100g plain flour
- 1 teaspoon garlic granules
- 2 tablespoons fresh herbs (mint, dill, parsley)
- 1 teaspoon dried oregano
- 1 tablespoon olive oil (for frying)
Instructions
- Place the grated courgette in a sieve over the sink for 10 minutes to drain. Pat dry — some moisture helps the mixture bind.
- Combine the courgette, halloumi, eggs, flour, garlic granules, herbs and oregano in a large bowl and mix well.
- Heat the olive oil in a frying pan over medium heat. Spoon heaped tablespoons of the mixture into the pan, shaping into patties.
- Fry for about 3 minutes until golden, then flip and cook a further 2–3 minutes. Repeat in batches until all the mixture is used. Makes 8–10 fritters.
Notes
Variations:
- Use cheddar or feta instead of halloumi.
- Add chopped red chilli or sliced spring onions.
- Mix half courgette and half carrot, or stir in sweetcorn or peas.
- Season with spices like cumin or cayenne, or use gluten-free flour if required.
Storage: Eat fresh or refrigerate for up to 3 days. Freeze for up to 3 months between layers of greaseproof paper and reheat from frozen.
Nutrition: Values are approximate and may vary depending on ingredients and portions.
Nutritional Information (Approximate)
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