Crispy courgette fritters with herb dip

Crispy courgette fritters with herb dip: a simple recipe with courgette, feta, egg, oat flour, soured cream and dill – savoury, fresh and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 320 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 24 g

Ingredients

• 2 courgettes
• 1 onion
• 2 eggs
• 3 tbsp oat flour
• 50 g feta
• 4 tbsp olive oil
• 1 pot of soured cream
• 1 handful of dill

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve · grater

1. Wash the courgettes and grate them coarsely. Finely grate or chop the onion, then squeeze the courgette out well so the fritters turn out crispy.
2. Mix the courgette, onion, egg, oat flour and crumbled feta in a bowl. Season to taste with salt, pepper and other spices if you like.
3. Heat the olive oil in a frying pan. Shape the mixture into small fritters, or add it to the pan in portions and press flat.
4. Fry the courgette fritters over a medium heat until golden brown on both sides. Then put them on a plate for a moment so any excess oil can drain off.
5. For the dip, stir the soured cream with finely chopped dill. Season to taste with a little salt and pepper.
6. Serve the crispy courgette fritters hot with the herb dip.

Good to know

Golden brown outside, juicy inside – that's exactly how good courgette fritters should be. The herb dip adds freshness without much effort.

Swaps

Soured cream → Greek yoghurt (more protein) | Feta → cottage cheese (less fat, also provides protein) | Oat flour → gram flour (more fibre and plant protein) | Olive oil → ghee (stable at high heat for frying)

Allergens

Contains egg, milk and gluten-containing ingredients from the oat flour. Usually suits children well if mildly seasoned and cooked through; during pregnancy, use pasteurised soured cream and feta.