A meat-free recipe? Gasp!
I am a devoted meat-lover. No exaggeration.
So, if I holler about a veggie dish, you know it’s a good ‘un. I’ve been well and truly won-over by these Goats’ Cheese Fritters.
So fresh and light, with a real richness coming from that lovely cheese.
You won’t miss the meat! Brownie Promise.
You could serve these as the main event, as a starter or side dish or even tapas-style, alongside some other goodies of your choosing.
I personally favour the latter option. I love having little nibbles of everything.
And then coming back for several more little nibbles.
The inspiration for fritters hit me when I was writing my Vegetarian Cookbook. (Have you picked up a copy yet? :))
I dubiously tested a Green Lentil Fritter recipe, fully expecting to kick them to the kerb.
Wrong-o! Packed with flavour, totally different from my usual grub, and unbelievably more-ish.
A little heads-up: Fritter batter does not look appetising.
I promise they turn out great! Trust an ugly batter.
It’s like banana bread: utterly hideous before baked. Beauty Queen when it emerges from the oven.
In any case, fritters have wormed their way into my kitchen, and I ain’t complainin’.
Give these delicious morsels a bash. You’ll be as surprised / pleased / full to the brim with fritters as I was.

Goats' Cheese Courgette Fritters
Ingredients
- 1 large courgette, grated
- 2 spring onions, chopped
- 1 medium egg, beaten
- 1/2 tsp paprika
- handful fresh parsley, roughly chopped (plus extra for garnish, optional)
- 3 Tbsp plain flour
- 60 g goats' cheese, chopped
- salt & pepper, to taste
- lemon wedges, optional garnish
Instructions
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Grate your courgette using the larger attachment. Spread the shards in a thin layer on a teatowel to remove any excess moisture. Leave to dry out for 20-30 minutes.
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In a large bowl, beat together your egg and paprika along with a pinch of salt and a generous pinch of pepper. (Be careful with the salt - the cheese will take care of the saltiness for the most part!)
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Beat in your flour until all lumps are removed.
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Stir in your courgette, sliced spring onions and parsley.
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Gently fold in your goats' cheese, making sure there are a few larger chunks here and there.
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Set a frying pan over a medium- high heat.
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Once hot, add some cooking spray and use a tablespoon to spoon your mixture into the pan.
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Use the back of the spoon to shape them into fritters.
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Allow to cook for 1 1/2 - 2 minutes, then quickly flip using a fish slice.
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Fry for another minute or so before plating up. (You can keep them warm on a plate in the oven @ 100C to take the pressure off).
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Repeat until you've run out of mixture.
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Best served garnished with more fresh parsley and goats' cheese, and a couple of fresh lemon wedges.
Recipe Notes
Nutritional Information per serving:
Calories: 207 / Protein: 12g / Carbohydrate: 11g / Fat: 11g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.
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