Zucchini Fritters – Breakfast of Champions

Courgettes or zucchini, whatever you call these pretty green squash, they are such versatile vegetables and one of my favorite ingredients. Roasted, grilled, fried….I love them any way I can get them. Serendipitously, I had some leftover shredded courgette after dinner a few nights ago and I immediately thought about fritters.


Ok, so this may be controversial given I come from the land of fried breakfasts, but I am not really a meat in the morning person. I like bacon in sandwiches, mixed up with brussels sprouts and in a carbonara. When it comes to breakfast however, I am just not into a fry!  I love eggs and pretty much any vegetable breakfast that contains eggs. I also love heat in the morning, to fire up my day with some spice! Courgette fritters allow me to combine all of my breakfast needs in one, delicous, healthy plate! Topped with a poached egg, lots of freshly chopped coriander and some hot sauce, it may not be everybody’s cup of tea but it is certainly my kind of breakfast! It is also a perfect lazy midweek supper that takes no time at all!

Zucchini Fritters


Serves 4

  • 500g courgette/zucchini
  • 1 small red pepper, well diced
  • 4 spring onions, finely sliced
  • 2 eggs, well beaten
  • 50g plain flour
  • 1/2 tsp smoked paprika
  • Large handful of freshly chopped coriander
  • salt and pepper
  • small amount of butter for frying
  1. Grate the courgette with a wide grater. I use a food processor to do this. Place courgette into a dry tea towel with some salt and squeeze all the excess water out.
  2. Mix courgette with spring onion, half the coriander and red pepper.
  3. Add in the beaten eggs, flour, paprika and season well. If the batter is a little dry, I like to add a small splash of milk here but you do not want to make it too wet.
  4. Het a frying pan and add some butter. Once it starts foaming, scoop small pancake shapes of the mixture.
  5. Fry until golden brown then flip over and cook for another minute or two, until cooked through.
  6. I feel it necessary to top these delicous cakes with a poached egg and hot chili sauce, finished with the remaining coriander! Yum!

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