Nigella Courgette Fritters Recipe [GUIDE]

Nigella Lawson’s Courgette Fritters are a brilliant, light and crispy little dish that instantly feels like a comforting embrace from your kitchen. Imagine being able to take the humble courgette, transform it into something both delicious and versatile and have it work in everything from a weekday dinner to a more relaxed weekend brunch. These fritters are such a simple yet inspired creation, showcasing how to make the most of courgettes (or zucchinis, depending on where you’re from) in a way that’s both satisfying and utterly moreish.

I first stumbled upon this recipe on one of those evenings where I was feeling a bit uninspired but wanted something that wasn’t too heavy. I already had a bag of courgettes languishing in my fridge and after some scrolling through Nigella’s recipes, the fritters seemed to call out to me. They aren’t just a light, crispy bite; there’s a depth to them too, thanks to the subtle infusion of flavours from the herbs and a surprising tanginess from the lemon. There’s that beautiful contrast between the soft, almost silky courgette and the crunchy exterior that just makes every bite so satisfying.

These fritters are more than just a side or a snack; they can stand alone, be served with a dollop of yogurt or be paired with a big, crunchy salad. They’re incredibly flexible and I love how they can seamlessly blend into so many meals. Trust me, if you try these once, you’ll find yourself coming back to them time and again.

Nigella Courgette Fritters Recipe

Ingredients Needed

Now, before you start panicking about obscure ingredients, let me put your mind at ease: these fritters require basic pantry items you probably already have hanging around. Here’s a quick rundown of what you’ll need:

• 2 medium courgettes (or zucchinis). About 400g in total. The courgettes are the star of the show, so make sure they’re fresh and firm.
• 1 large egg – This will bind everything together and give the fritters that beautiful golden finish.
• 100g self-raising flour – Self-raising flour adds lightness and ensures the fritters puff up nicely when fried.
• 1/2 teaspoon baking powder. To help them rise and get crispy.
• A small bunch of fresh dill or parsley. Depending on your taste. Dill gives a more distinct, herby note that pairs wonderfully with the courgette but if you’re feeling more neutral, parsley is always a winner.
• Zest of 1 lemon. This is where the magic happens. The lemon zest brightens up the fritters and cuts through the richness of the fried exterior, creating a fresh, citrusy zing.
• Salt and pepper – To taste. Don’t skip this; it brings out all the other flavors.
• Olive oil for frying. A generous splash. You want enough to fry these fritters to crispy perfection.

Optional

You can always add a little grated Parmesan to the mix for a cheesy, savory twist. I did it once when I was feeling extra indulgent and it gave the fritters a fantastic umami kick. It’s not in the original recipe but if you’re a cheese lover, it’s worth trying!

Equipment Needed

You don’t need a lot of fancy equipment for these fritters. that’s one of the beauties of Nigella’s recipes. But a few key items make the process smoother:

1. Grater – For shredding the courgettes. You’ll want to grate them on the coarse side of the grater to get long, thin strands. It’s important because the courgettes will release some moisture and the texture helps the fritters hold together.
2. Tea towel or cheesecloth. To squeeze out the excess moisture from the courgettes. This is a crucial step to avoid soggy fritters, trust me.
3. Mixing bowl – To combine your ingredients. A large one works best, so you have enough room to fold everything together.
4. Frying pan/skillet – A heavy-bottomed one is ideal for even cooking. You’ll need enough space to fry the fritters in batches so they can crisp up nicely without overcrowding.
5. Slotted spoon – To lift the fritters out of the pan without leaving excess oil behind.
6. Plate lined with kitchen paper. For draining the fritters after frying. This will help absorb any extra oil, leaving them crispy without being greasy.

Instructions To Make Nigella Lawson’s Courgette Fritters

I remember making these for the first time on a lazy Saturday afternoon and the smell of them frying in the pan immediately filled my kitchen with that irresistible savory fragrance. Here’s how you can recreate that experience:

1. Prep the courgettes – Start by grating the courgettes. No need to peel them; just grate them whole. Place them in a tea towel or cheesecloth and squeeze out as much moisture as possible. This step is super important because you don’t want the fritters to fall apart in the pan.
2. Make the batter – In a large bowl, whisk the egg, baking powder and lemon zest. Fold in the grated courgettes, herbs and a good pinch of salt and pepper. Gradually stir in the flour until you have a thick batter but not one that’s too stiff. You want it to hold together when you spoon it into the pan but still feel light.
3. Fry the fritters – Heat a little olive oil in a frying pan over medium-high heat. Once it’s hot, spoon a tablespoon of the fritter mixture into the pan. Flatten it slightly with the back of the spoon to form a round patty. Don’t overcrowd the pan; you’ll likely need to do this in batches.
4. Cook until golden – Fry each fritter for about 2-3 minutes per side or until golden and crispy. I like to flip them carefully with a slotted spoon to make sure they cook evenly. When they’re done, transfer them to the plate lined with kitchen paper to drain any excess oil.
5. Serve – These fritters are best served straight away while they’re still crispy. I love to add a dollop of Greek yogurt or sour cream and a sprinkle of extra herbs on top.

What I Learnt

Making these fritters taught me a couple of things. The first was the importance of squeezing out the moisture from the courgettes. The recipe might seem simple but it’s the details that make the difference. If you skip that step, you’ll end up with soggy, sad fritters. no one wants that.

Another lesson was how a small addition like lemon zest can transform an entire dish. That zing of freshness is what makes these fritters feel light and bright, rather than heavy and greasy. It’s something that stuck with me: sometimes, a little citrus can elevate even the simplest ingredients.

Lastly, I realised that fritters, much like life, can be a bit messy. They might fall apart at first or you might overfill the pan and have to deal with splattering oil. But as with most things, the effort pays off. The end result is always worth it.

FAQs

Can I Make Nigella Lawson’s Courgette Fritters Ahead Of Time?

Definitely! These fritters are great for making in advance. You can prep the mixture, shape it into patties, and then store them in the fridge for a few hours before frying. They also reheat really well in a hot pan for a couple of minutes on each side.

What’s The Best Way To Keep My Courgette Fritters Crispy?

Ah, this one’s a common question! The key is to make sure you squeeze out as much moisture as possible from the grated courgettes. I usually wrap them in a clean tea towel and give them a good squeeze. Also, frying them in batches helps avoid overcrowding the pan, which can lead to sogginess. A little bit of oil in the pan goes a long way!

Can I Substitute Courgettes For Something Else In Nigella’s Fritters Recipe?

Absolutely! If you’re in the mood for a twist, you can swap courgettes for grated sweet potatoes, carrots, or even squash. They’ll still hold together well and give you a similar texture. Each vegetable will bring a little bit of its own flavor to the fritter, making it unique!