Recipe: Summer Courgette and Quinoa Fritters

Since the humble courgette is relatively straight forward to grow – even the amatuer garden is often faced with a bit of a glut during the Summer months. Fortunately for us – it’s an exceptionally vesatile vegetable, thats keen to get involved in as many dishes as possible.

Summer Courgette and Quinoa fritters - More Than Fed


These Courgette and Quinoa Fritters are a relatively straight forward way of creating a tasty starter or side dish. Best made with locally sourced, or home grown courgettes – as otherwise you can find them a little watery or tough. The smaller ones are always the best! Harvest your home grown courgettes young to keep a plentiful supply – and to enjoy them at their tastiest.

Prep Time
30 mins
Cook Time
3 mins
Resting Time
1 hr

We serve these with a barbecued rump of lamb alongside yoghurt & pomegranate. Alternatively they are great with a marinated and chargrilled Halloumi & basil oil. 

Course: Main Course, Side Dish
Servings: 4
Author: Jonny Davison
  • 3 Medium Courgettes
  • Salt
  • 1/2 Cup Quinoa
  • 1/2 Cup Parmesan
  • 1 Egg
  • 1 Tsp Chopped Thyme
  • 1 Clove Garlic
  • Black Pepper To Season
  1. Grate the zucchini, season the courgette lightly, and place in a sieve to drain for 20minutes. 

  2. Squeeze the courgette every 10 minutes.

  3. Meanwhile, rinse the quinoa, and then place in a pot with 1 cup of water. Bring to the boil & then simmer for 10-15 mins until tender and the water is absorbed. 

  4. Spread the quinoa out on a tray & allow to cool. 

  5. Mix all the ingredients together and shape into balls of roughly 30g, squeezing them tightly together. Refrigerate for 1 hour. 

  6. Roll the balls through some lightly seasoned flour.

  7. Pan fry in a generous amount of oil turning regularly to get an even colour. Alternatively deep fry for 2-3 mins @ 170C

When using produce that isn’t readily available locally, we always make the effort to source organic. As close to home as possible. One of our favourite sources for organic pulses and grains, grown in the UK, is Hodemedods.

If you can’t speak directly to the farmer – sourcing organic is the best way to be assured of the produces journey. From seed, to soil, to fork. And, as always, the shorter the journey to our plates the better.

Whipping up a batch for to try for yourself? As always, please tag us in your photos on instagram, facebook & twitter. And don’t hesitate to ask, should you have any queries!


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