I spotted this recipe a few years ago from some veggie cook book, and it has stayed in our menu ever since. The original recipe only used courgettes, but I’ve added onion and mushrooms for some extra texture, as courgettes alone are quite watery and not very filling. The original recipe also suggested cooking the fritters on a frying pan, but it makes them very greasy and the kitchen very smoky, so I cook them in the oven instead, which is also quicker as you don’t need to stand there flipping them.


  • 1 large courgette
  • 3 mushrooms
  • 1 onion
  • 100g hard cheese such as cheddar or emmenthal
  • 4 tbsp flour
  • 2 eggs
  • Salt & pepper
  • Freshly chopped herbs (coriander, basil, parsley)


First slice all the vegetables into little sticks. I got this rather retro piece of equipment to do my slicing – the japanese mandolin. At first I wasn’t sure it was a good idea, as we have a big table top mixer that has a slicer attachment. Well, this has proven to be a really handy little device as it doesn’t take a lot of effort to whip out or wash clean, unlike the table top machine, which is mostly collecting dust in the cupboard. The mandolin has several blades for different shapes and sizes and costs under £10. So well worth the investment.

cheesy courgette fritters

Right, all the veg has been turned into cute little sticks. Add flour, eggs, herbs and seasoning and mix well.

cheesy courgette fritters

Shape little patties on a baking tray and bake in the oven on low temperature, around 160C was good for a fan oven. A regular oven without a fan will probably do at 175C or so. The temperature needs to stay low to allow the patties to firm up and cook properly without getting too brown on the surface. 25-30 minutes did the trick for me.

cheesy courgette fritters

Served with root vegetable mash.