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Courgette and feta fritters recipe

Courgette and feta fritters recipe

47 ratings

Jamie says: "You can make these easy fritters in advance for lunch on the go, or enjoy them hot from the pan for a weekend lunch. Delicious!" See method

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 358 calories / serving
  • Healthy
  • Vegetarian


  • 1 large courgette
  • 15g fresh dill or mint
  • 2 lemons
  • 1 large free-range egg
  • 40g feta
  • 25g plain flour
  • ¼ of a red cabbage
  • red wine vinegar
  • 2 flatbreads, to serve
  • 1 fresh red chilli (optional)

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    6g 29%
  • Sugars

    9g 10%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 39.4g Protein 16.1g Fibre 6.9g


Jamie Oliver 155x255

  1. Coarsely grate the courgette into a large bowl. Pick and finely chop the herbs (saving a handful of picked herbs for the end) and add to the bowl. Finely grate in the zest of 1 lemon. Crack in the egg, crumble in most of the feta and stir in the flour until well combined. Season with black pepper.
  2. Shred the cabbage and place in a bowl with 1 tbsp red wine vinegar and a pinch of sea salt. Stir well and set aside to pickle.
  3. Place a large frying pan on a medium heat with ½ tbsp olive oil. Spoon tablespoons of the fritter mixture evenly into the pan and fry for 2 mins on each side until golden (working in batches).
  4. Serve the fritters in warm flatbreads, topped with pickled cabbage, a crumbling of the remaining feta, the reserved herbs, a squeeze of lemon and sliced red chilli, if you like.

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