Parsley and Courgette Fritters

These delicious courgette fritters could not be easier to make. Courgettes (also known as zucchini) are a type of squash rich in soluble fibre, vitamin C and potassium. They are reasonably cheap and plentiful in the summer months when they are in season. These clean-eating fritters can be served on their own, or with leftover cuts of meat, or poached eggs, for a filling breakfast or lunch.


  1. Trim the courgette and grate into strands (or use a food processor or spirilizer to shred it).
  2. Using your hands, squeeze the grated courgettes to remove the excess water before placing them into a medium sized mixing bowl.
  3. Crack the egg into a separate small bowl.
  4. Add the salt and parsley and whisk with a fork until well mixed.
  5. Add the egg mixture to the courgettes and stir to combine.
  6. Sprinkle the mixture with the flour and mix gently until well combined.
  7. Heat the ghee in a shallow frying pan over a medium heat.
  8. Spoon the mixture into the pan, you should have enough batter to make four fritters.
  9. Fry for 6 or 7 minutes, turning gently halfway through the cooking time.
  10. When the fritters are golden brown, tip them gently onto a plate and eat immediately.
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