Courgette and Cheese Fritters
Tender little fritters made with grated courgette, egg, flour and cheese, pan-cooked until golden. No added salt.
- prep
- 15 min
- cook
- 15 min
- total
- 30 min
- serves
- 4
- level
- easy
Courgette fritters are a good way to get a vegetable that can otherwise disappear on a plate into something a toddler will actually pick up and eat, held together with a little egg, flour and cheese.
Squeezing out the courgette's liquid before mixing is the real secret here; a dry courgette fritter holds its shape and cooks through properly, where a wet one just falls apart.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 40 toddler meal ideas list.
method
Grate the courgette, then squeeze it well in a clean kitchen towel to remove as much liquid as possible.
Mix the squeezed courgette, egg, flour and cheese together into a thick batter.
Heat the oil in a nonstick pan over medium-low heat.
Drop small spoonfuls of the mixture into the pan, flattening slightly, about 5cm across.
Cook for 2 to 3 minutes per side, until golden and fully cooked through in the middle, with no wet batter visible.
Cool to just warm before serving.
chef's tips
- Squeezing the grated courgette thoroughly is the one step that matters most here; skip it and the fritters turn soggy and never properly set in the middle.
- Keep these on the small side so the centers cook through fully; a too-thick fritter can stay underdone inside while the outside looks ready.
- No added salt is needed. The cheese already brings plenty of savory flavor on its own.
- These reheat well gently in a pan, though they lose a little crispness in the microwave.