Recipe for Courgette Fritters | Zucchini Cakes

Courgette fritters, or zucchini cakes, depending on what side of the pond you’re on, are a really easy dish to make. They make for fabulous snacks and are just perfect with a glass of wine. They’re also good paired up with meat dishes or with tapas.

We asked chef Nadia Sammut of the Michelin Star restaurant/hotel La Fenière in Lourmarin, Provence for her favourite zucchini cake recipe. Nadia is famous for her gluten free cooking, so this dish can be made with gluten free flour or ordinary all purposes/plain flour as you prefer. With a glass of rosé – these are quite simply – perfect!

I made these with Nadia in her kitchen in Provence, it was very simple to do, very quick to make. Then we sat outside on her terrace nibbling them straight from the pan. The sun beat down, there was a cool breeze and these delicious little courgette fritters were the perfect southern French appetiser…

Nadia Sammut’s Zucchini cakes for 4 people

3 zucchinis/courgettes
1 onion
1 potato
Tablespoon flour – gluten-free such as rice flour, or plain flour
Small bunch of dill
2 eggs
1 teaspoon baking powder
Olive oil
Salt/pepper

Grate the zucchinis/courgettes. Place in a sieve over a large bowl or saucepan. Salt, and then leave for 20 minutes. Rinse, pat dry with kitchen paper and you’re good to go.

Pop the courgettes with the the grated potato and finely chopped onion into a bowl.

Chop the dill finely and mix it with the beaten eggs, flour, baking powder and seasoning. Mix with the grated vegetables and form the mixture into thin patties.

Heat the olive oil in a non-stick pan and fry the patties until golden brown on both sides.

Serve them hot – these are sure to impress everyone.

You can freeze them for up to 2 months, thaw them and reheat thoroughly.