Courgettes have one small problem: when the garden — or supermarket offer — gets going, they arrive faster than anyone can cook them. These crisp-edged fritters are the answer. They are golden outside, tender and herby inside, and especially good with a cold lemon-and-dill yoghurt sauce.

The trick is not more flour. It is squeezing the grated courgette properly, then frying in a clean-tasting oil that handles the pan without competing with the herbs. High-oleic sunflower oil is ideal here: its light flavour lets the courgette, dill and spring onion stay in focus, while its high heat tolerance gives the fritters a crisp finish.

Recipe at a glance

• Serves: 4 as a light meal or side
• Prep: 25 minutes, including draining
• Cook: 20 minutes
• Total: about 45 minutes

Ingredients

For the courgette fritters

• 2 medium courgettes, about 500g
• 1 tsp fine salt
• 3 spring onions, finely sliced
• 2 tbsp chopped fresh dill
• 2 tbsp chopped flat-leaf parsley
• 2 large eggs, lightly beaten
• 60g plain flour
• ½ tsp baking powder
• Freshly ground black pepper
• 4–5 tbsp cold pressed high-oleic sunflower oil, for frying

For the herby yoghurt sauce

• 200g thick Greek-style yoghurt
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill
• ½ small garlic clove, finely grated
• Pinch of salt
• Lemon wedges, to serve

Method

1. Drain the courgettes. Coarsely grate them into a colander, toss with the teaspoon of salt and leave for 10 minutes. Transfer to a clean tea towel and squeeze very firmly over the sink. Keep squeezing until very little liquid comes out — this is what makes the fritters crisp rather than soft.
2. Make the sauce. Stir the yoghurt, lemon juice, dill, garlic and a pinch of salt together. Refrigerate while you cook the fritters.
3. Mix the batter. Put the squeezed courgette in a bowl with the spring onions, dill, parsley and beaten eggs. Add the flour, baking powder and a generous grind of black pepper. Fold just until no dry flour remains.
4. Heat the pan. Add enough high-oleic sunflower oil to lightly coat the base of a large frying pan and set it over medium heat. The oil is ready when a small strand of courgette sizzles immediately but does not darken at once.
5. Fry in batches. Spoon heaped tablespoons of the mixture into the pan and flatten each one to about 1cm thick. Cook for 3–4 minutes on the first side, then turn and cook for another 2–3 minutes until deeply golden and cooked through. Do not crowd the pan.
6. Serve. Transfer to a wire rack or kitchen paper, add a little more oil to the pan as needed, and continue with the remaining mixture. Serve warm with the cold herby yoghurt sauce and lemon wedges.

Why high-oleic sunflower oil works here

Standard sunflower oil and high-oleic sunflower oil are not quite the same thing. High-oleic varieties contain more monounsaturated fat, which makes the oil more stable when heated. In practical kitchen terms, it is a dependable choice for frying: mild in flavour, comfortable at cooking temperatures and less likely to overpower delicate ingredients.

For these fritters, use a moderate heat rather than racing to the highest flame. The courgette needs time to cook through while the outside browns. If the first fritter colours in under two minutes, lower the heat slightly.

Four ways to get crisper fritters

• Squeeze harder than you think. Courgettes hold a surprising amount of water.
• Keep the fritters thin. Around 1cm gives you crisp edges without a raw centre.
• Leave space in the pan. Crowding traps steam and drops the oil temperature.
• Use a rack if you have one. It keeps the underside crisp while the next batch cooks.

Easy variations

Crumbled feta makes the fritters saltier and richer; add about 75g and reduce the added salt. For a warmer flavour, replace the dill with mint and add a pinch of ground cumin. You can also swap half the courgette for grated carrot, although the cooking time may be a minute longer.

Frequently asked questions

Can I make courgette fritters ahead?
Cook them ahead rather than storing the raw mixture, which becomes watery. Cool completely, refrigerate for up to two days, then reheat at 200°C (180°C fan) for 8–10 minutes.

Can I bake them instead of frying?
Yes. Brush a lined tray and the tops of the fritters with high-oleic sunflower oil, then bake at 220°C (200°C fan) for about 20–25 minutes, turning once. They will be a little less crisp than the pan-fried version.

Why are my courgette fritters soggy?
The usual cause is excess water. Salt the grated courgette, leave it briefly, then squeeze it very dry before mixing the batter.

What can I serve with them?
Try a tomato salad, a simple green salad, smoked salmon, poached eggs or warm flatbreads. They also work as a side for grilled chicken or fish.

For more practical guidance on choosing an oil for the pan, see our guide to the best oils for frying and their smoke points.