Squeezy Cheesy Courgette Fritters!

Vegetarian · 8m+ · en

Celebrate summer with these soft, iron-rich courgette fritters! Packed with mild cheese and fresh herbs, they are the ultimate baby-led weaning lunch that the whole family can enjoy on a sunny afternoon.

Serve with a dollop of plain whole-milk yogurt for dipping.
For older toddlers and adults, you can add a pinch of salt or some finely chopped mild onion to the batter.
Make a double batch! These keep well in the fridge for up to 3 days and make an excellent quick lunch.

Prep: 10 min
Cook: 10 min
Servings: 8
Age: 8m+

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Ingredients

Courgette (zucchini) — 200 g / 1 medium
Large egg — 1
Grated mild cheese (like Emmental or mild Cheddar) — 40 g / ¼ cup
Plain flour (or chickpea flour) — 40 g / ¼ cup
Fresh parsley, finely chopped — 1 tbsp
Ground cumin — ¼ tsp · Optional, but great for flavor development
Olive oil — 1 tbsp · For pan-frying

Steps

Grate the courgette using a box grater. Place the grated courgette in a clean tea towel and squeeze out as much excess liquid as possible.
In a mixing bowl, lightly whisk the egg. Add the squeezed courgette, grated cheese, flour, fresh parsley, and ground cumin. Mix well until a thick batter forms.
Heat the olive oil in a large frying pan over medium heat. Drop small spoonfuls (about 1 tablespoon each) of the mixture into the pan, flattening them slightly with the back of the spoon.
Pan-fry for 3 to 4 minutes on each side, or until golden brown and cooked all the way through. Transfer to a paper towel to drain excess oil. Let them cool completely before serving to your baby.

Frequently asked questions

Can I freeze these fritters?

Yes! Let them cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw and reheat in the oven or a dry pan.

What if the batter is too wet?

If your courgette was extra juicy, the batter might be runny. Just add an extra tablespoon of flour to reach a thick, pancake-like consistency.

Do I need to peel the courgette?

No need! The dark green skin is full of nutrients and softens beautifully when cooked. Just wash it thoroughly before grating.

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What you'll need

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Squeezy Cheesy Courgette Fritters!

Vegetarian · 8m+ · en

Serve with a dollop of plain whole-milk yogurt for dipping.
For older toddlers and adults, you can add a pinch of salt or some finely chopped mild onion to the batter.
Make a double batch! These keep well in the fridge for up to 3 days and make an excellent quick lunch.

Prep: 10 min
Cook: 10 min
Servings: 8
Age: 8m+

Cook mode

Ingredients

Courgette (zucchini) — 200 g / 1 medium
Large egg — 1
Grated mild cheese (like Emmental or mild Cheddar) — 40 g / ¼ cup
Plain flour (or chickpea flour) — 40 g / ¼ cup
Fresh parsley, finely chopped — 1 tbsp
Ground cumin — ¼ tsp · Optional, but great for flavor development
Olive oil — 1 tbsp · For pan-frying

Steps

Grate the courgette using a box grater. Place the grated courgette in a clean tea towel and squeeze out as much excess liquid as possible.
In a mixing bowl, lightly whisk the egg. Add the squeezed courgette, grated cheese, flour, fresh parsley, and ground cumin. Mix well until a thick batter forms.
Heat the olive oil in a large frying pan over medium heat. Drop small spoonfuls (about 1 tablespoon each) of the mixture into the pan, flattening them slightly with the back of the spoon.
Pan-fry for 3 to 4 minutes on each side, or until golden brown and cooked all the way through. Transfer to a paper towel to drain excess oil. Let them cool completely before serving to your baby.