Parker Feierbach

Courgette Cakes

By Makinze GorePublished: 31 May 2019

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Also known as courgette fritters, these easy courgette cakes are a summertime favourite. They're the perfect way to use up an abundance of courgette, along with making Courgette Chocolate Chip Cookies, of course. These simple fritters are quickly shallow-fried and make a great side dish for dinner or a light lunch. They can even be easily adapted to fit whatever you're looking for!

Make it Keto

To make these keto-friendly, simply leave out the bread crumbs and decrease ricotta to 60g.

Make it Paleo

For a paleo diet, leave out the bread crumbs, ricotta, and Parmesan. The fritters will still stick together with just eggs! To cook the cakes, skip the oil and add 4 tbsp. butter instead. You'll be searing them instead of panfrying them!

Make it Vegan

To make it vegan, leave out the eggs, ricotta, and Parmesan. Add bread crumbs and form patties together with your hands before adding to pan. These will cook more quickly, so check on them after 2 minutes.

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Yields:: 10
Prep Time:: 10 mins
Total Time:: 30 mins

Ingredients

2
large courgettes
2
large eggs
50 g
bread crumbs
120 g
ricotta
25 g
freshly grated Parmesan
1/2 tsp.
garlic powder
1/4 tsp.
crushed chilli flakes
Salt
Freshly ground black pepper
Vegetable oil, for cooking

Directions

1. Step 1Grate courgette on box grater, then use a clean kitchen towel to ring out as much excess water as possible. Work in batches as necessary.
2. Step 2In a large bowl, combine courgette, eggs, bread crumbs, ricotta, Parmesan, garlic powder, and chilli flakes. Season with salt and pepper.
3. Step 3In a large pan over medium heat, add enough oil to come half a centimetre up the sides. Scoop about a 60g of courgette mixture and add to pan. Carefully flatten with a spatula and cook until golden, about 2 to 3 minutes per side. Place on a paper towel–lined plate, sprinkle with salt and serve.