There are certain dishes that, when made, immediately feel like home. Comforting, simple, and yet with that special something that elevates an ordinary meal into something memorable. For me, Nigella Lawson’s courgette fritters fall squarely into that category. There’s something about them that just clicks. Maybe it’s the way the crispiness contrasts with the tender courgette, or how the soft feta melts into the mix. Whatever it is, every bite feels like a small moment of joy, and the best part? They’re deceptively easy to make.
I first stumbled upon this recipe during one of those kitchen evenings when I was trying to make something quick but still crave-worthy. I had courgettes (zucchini, if you’re in the States) hanging out in my fridge, looking for a purpose, and a quick flick through one of Nigella’s cookbooks led me to this treasure. And from the first bite, it was clear: this recipe was going to be a staple in my kitchen.
The beauty of these fritters lies in their versatility. You can serve them as a snack, pair them with a fresh salad for lunch, or even make a more substantial meal by adding a fried egg on top. Whether you’re cooking for one, two, or a crowd, they never disappoint. The light, crispy exterior and the tender, flavorful interior-blended with the salty tang of feta-strike a perfect balance.
Nigella Lawson’s Courgette Fritters Recipe
Nigella’s recipes have a way of feeling indulgent without being too complex. And her courgette fritters are no exception. I love how she combines simplicity with elegance, offering a dish that seems like it would take hours but can be whipped up in under thirty minutes. It’s perfect for a weeknight when you’re hungry but don’t want to compromise on flavor or effort.
Here’s the recipe, broken down step by step:
Serves: 2-4 people
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredient List
- 2 medium courgettes (or zucchinis)
- 1 small onion (preferably red for sweetness)
- 100g (3.5 oz) feta cheese
- 1 egg
- 100g (3.5 oz) self-raising flour (if you don’t have self-raising flour, plain flour works too-just add a teaspoon of baking powder)
- A handful of fresh mint, chopped (optional, but highly recommended)
- Salt and black pepper to taste
- Olive oil for frying (or any neutral oil, but olive adds a beautiful depth of flavor)
The ingredients are simple, but when they come together, they create something delicious. There’s something about the texture of the courgettes when they’ve been grated. They lose a bit of their water content and become a soft, flavorful base for the fritters. The feta adds that little burst of saltiness that perfectly complements the more neutral, almost sweet courgette. And the mint? Well, that’s my own personal twist-it adds a fresh lift that elevates the whole dish.
How To Make Nigella Lawson’s Courgette Fritters?
Step 1: Prepare The Courgettes
Start by grating the courgettes. I usually use a coarse grater, as it creates nice, chunky pieces. The first time I made these, I was worried the courgettes would end up too watery, so I ended up squeezing out the excess moisture with a clean kitchen towel. But honestly, as long as you don’t have puddles of water in the mix, they’ll cook just fine. If you’re feeling fancy, you could even use a food processor for faster prep, but I love the therapeutic rhythm of grating.
Step 2: Add The Onion And Feta
Once the courgettes are grated, chop the onion into small pieces-don’t stress over making them perfectly uniform. The chunks of onion give a bit of bite and flavor, and they caramelize just slightly when fried, which is a lovely touch. Crumble the feta into the mix too. I usually opt for a slightly aged feta, which gives the fritters a deeper flavor. The salty tang of the feta contrasts perfectly with the mildness of the courgette.
Step 3: Mix In The Egg And Flour
Now, crack the egg into the mix and whisk it all together. The egg acts as a binder and gives the fritters that soft, tender interior. Gradually add the flour-self-raising flour is perfect for this because it helps make the fritters a little lighter, but if you only have plain flour, just a bit of baking powder will do. Mix everything until you’ve got a nice batter-like consistency, then season with salt and pepper.
Step 4: Fry The Fritters
Heat a little olive oil in a frying pan over medium heat. I like to use a good, sturdy skillet that holds the heat well. Once the oil is hot (but not smoking), scoop spoonfuls of the fritter mixture into the pan. Flatten them out gently with the back of the spoon to form little round fritters. Depending on the size of your pan, you might need to cook in batches.
Fry for 3-4 minutes on each side, until golden and crispy. When you flip them, the sound of that satisfying sizzle is a moment to appreciate. I’ll usually test one fritter first to check the consistency-if it holds together and has a nice golden brown color, I’m good to go.
Step 5: Serve
Once all the fritters are cooked, serve them warm. They’re fantastic on their own, or with a dollop of yogurt, a drizzle of olive oil, or even a sprinkle of extra feta. I also love adding a few fresh mint leaves on top for a bit of brightness. You can’t go wrong with a simple salad on the side.
Things I Learned
Making Nigella Lawson’s courgette fritters was a lesson in simplicity. What I learned from this recipe was that sometimes the best dishes don’t require complexity or an array of fancy ingredients-just a few fresh, well-chosen ingredients can be all you need to make something spectacular. The balance of textures-crispy on the outside, soft on the inside-taught me how important it is to not rush the frying process. Don’t overcrowd the pan; let each fritter have its moment to cook perfectly.
Another thing I learned: don’t skip on the feta. It might seem like a small detail, but that creamy, slightly tangy bite is a game changer. And I’ll admit, I’ve experimented with other cheeses, but nothing quite gives the same result as feta.
Lastly, these fritters are just as good cold the next day. They make for a brilliant snack or a quick lunch, which is a win in my book.