Courgette fritters with the Thermomix® made with 100 g Parmesan, 400 g courgette, 1 potato, and 3 eggs. Chop the courgette and potato in the mixing bowl, squeeze out well, combine with Parmesan and flour, then fry in a pan. Ready in 20 minutes, makes 4 servings, crispy on the outside and moist on the inside.
Courgette Fritters with the Thermomix®
Ingredients 0 / 9 ✓
- 100 g Parmesan
- 400 g courgette
- 2 tsp vegetable stock powder
- 1 onion
- 1 potato
- 100 g plain flour (type 405)
- 20 g rapeseed oil plus a little extra for frying
- 3 eggs
- 1/2 tsp black pepper
Instructions 0 / 6
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1
Grate the Parmesan.
Cut Parmesan into pieces, place in the mixing bowl, grate for 8 seconds / speed 8, and set aside.
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2
Chop the courgette.
Wash courgette, cut into pieces, place in the mixing bowl with vegetable stock powder, and chop for 5 seconds / speed 5.
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3
Drain the courgette.
Transfer the courgette to the simmering basket, leave to drain, and squeeze out well.
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4
Chop the onion and potato.
Peel and halve the onion. Wash the potato and cut into pieces. Place both in the mixing bowl, chop for 6 seconds / speed 5, and push down with the spatula.
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5
Combine the fritter batter.
Add flour, oil, eggs, pepper, Parmesan, and courgette, and combine for 1 minute / reverse direction / speed 3.
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6
Fry the courgette fritters.
Heat oil in a frying pan. Add the courgette mixture in small portions, press flat, and fry until crispy on both sides. Leave the cooked fritters to drain on kitchen paper and serve.
Tip: You can prepare the batter a few hours ahead, keep it in the fridge, and fry it when the time is right.
Video
Nutrition per serving
Squeezing out the courgette: the most important step
Wash the 400 g courgette, cut into pieces, and chop in the mixing bowl with 2 tsp vegetable stock powder for 5 seconds at speed 5. Then transfer the chopped courgette to the simmering basket and squeeze out firmly. Courgette releases a lot of water, and if that water stays in the batter the fritters turn soggy rather than crispy. The more thoroughly you squeeze, the better the result. The stock powder draws out moisture at the same time as adding flavour.
Parmesan, onion, potato: everything chopped in the mixing bowl
First grate 100 g Parmesan in pieces for 8 seconds at speed 8 and set aside. Then chop 1 onion and 1 potato in pieces for 5 seconds at speed 5. Now bring everything together: add 100 g flour, 20 g rapeseed oil, 3 eggs, half a tsp of pepper, the grated Parmesan, and the squeezed courgette to the mixing bowl and combine for 10 seconds at speed 3. Do not mix for longer, otherwise the mixture becomes too fine and the fritters lose their texture.
Frying in the pan: 3 to 4 minutes per side
Heat plenty of oil in a frying pan. Add the courgette mixture in small portions using a tablespoon and press down lightly. Fry for 3 to 4 minutes per side until the fritters are golden brown and crispy. Leave to drain on kitchen paper. For extra crunch, add a tablespoon of breadcrumbs to the batter. This gives a firmer crust.
Garlic, chilli, herbs, feta: 4 variations
- With garlic: Chop 2 garlic cloves together with the onion. Gives the fritters more depth of flavour.
- Spicy: Add a pinch of chilli or cayenne pepper to the batter.
- With herbs: Add fresh parsley, dill, or chives to the batter just before the final mix.
- Feta instead of Parmesan: Add 100 g feta in pieces to the batter. Do not grate it, crumble it coarsely so that visible pieces of feta remain in the fritters.
Soured cream, herb dip, or salad: how we serve courgette fritters
Courgette fritters taste best fresh from the pan. A dollop of soured cream, a yoghurt herb dip, or a tomato salsa all go well alongside. More dips made with the Thermomix® are in our collection. The fritters work equally well as a side dish with meat or as a main course with salad. Leftover fritters can be frozen: leave to cool, lay them out individually on a tray, freeze, then transfer to freezer bags. Reheat in the oven at 180°C.
