---
title: "Lekker Brekker Monday: Egg-free courgette fritters"
description: "This is one of those accidental recipes. There were no eggs in the house, I didn’t want to go to the shops, the courgettes in the garden were ripe for the picking, and I wanted to make courgette fritters. And we Aries types don’t like it when circumstances say no."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "WHAT’S COOKING"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2024-11-04-whats-cooking-today-egg-free-courgette-fritters/"
published: "2024-11-04T06:00:40"
updated: "2024-11-04T09:58:31"
lang: "en-ZA"
word_count: 230
---

# Lekker Brekker Monday: Egg-free courgette fritters

> This is one of those accidental recipes. There were no eggs in the house, I didn’t want to go to the shops, the courgettes in the garden were ripe for the picking, and I wanted to make courgette fritters. And we Aries types don’t like it when circumstances say no.

By Tony Jackman · Published 4 November 2024, 08:00 SAST · Updated 4 November 2024, 11:58 SAST

## Key points
- If you want your courgette fritters to be a crispy delight rather than a soggy mess, remember to wring out the watery greens like a sponge before you fry them up, and feel free to ditch the egg—your taste buds won't mind a bit!
- Remove excess moisture from courgettes to avoid soggy fritters.
- Optional: Add a beaten egg for extra binding, but egg-free versions work well too.
- Combine grated courgettes with spring onions, herbs, garlic, chilli, feta, and flour for the mix.
- Fry until golden and serve with a refreshing minted yoghurt dip.

## Content

Raw courgettes are very watery so the liquid needs to be removed before making these fritters if you don’t want them to be a soggy disappointment.

You can make these with egg if you prefer; just add 1 beaten egg when you mix the other ingredients. But they turned out great without eggs.

**Ingredients**

3 or 4 small courgettes, grated

2 spring onions, chopped

4 mint sprigs

Handful parsley, finely chopped

Zest of 1 lemon, finely grated

2 garlic cloves, chopped

1 red chilli

1 Tbsp flour

1 round of feta, crumbled

Olive oil for frying

Salt and pepper

**Method**

Top and tail the courgettes, wash and dry them, and grate them. Put them in a colander and salt well. Leave for 30 minutes, then rinse well under cold water, drain and squeeze out as much water as you can. Pat dry with kitchen paper to remove remaining water.

In a bowl, mix together the grated courgettes, spring onions, flour, garlic, mint, parsley, lemon zest, chilli and feta, and season with salt and pepper. Form into clumps with your hands, then roll in seasoned flour to coat all over. Press them flat with your palm.

Fry in olive oil until golden on both sides. Serve with minted yoghurt (plain yoghurt mixed with a little chopped mint, a dash of apple cider or white wine vinegar, and salt and pepper). **DM**