Courgettes turned crisp in summer kitchens
Courgettes are at their best in late summer, when they’re tender and sweet, and this recipe transforms them into golden fritters that disappear as soon as they hit the table. Grated courgette is mixed with Manchego cheese, garlic, and herbs, then shallow-fried until crisp on the edges but soft within. They’re ideal for a light tapas spread and one of the most popular recipes I’ve written about vegetarian tapas.
I first tried these fritters in a small coastal town in Catalonia, served straight from a sizzling pan with nothing more than a wedge of lemon. They were crisp, salty, and impossibly moreish. At home, I find they pair beautifully with crispy patatas bravas with smoky tomato sauce for a contrast of textures.
Courgette fritters also sit comfortably next to grilled Spanish aubergine with olive oil and sea salt, which shares the same smoky notes. On cooler days, I like to set them beside roasted Spanish peppers with olive oil and capers or Spanish artichokes with garlic and white wine.
And when I want a more filling tapas board, I’ll serve fritters alongside sautéed Spanish green beans with almonds and lemon. Together, they make a spread that feels bright and seasonal.
Ingredients for courgette fritters
- 500 g courgettes, grated
- 1 tsp sea salt
- 2 garlic cloves, finely minced
- 100 g Manchego cheese, grated
- 2 medium eggs, beaten
- 75 g plain flour
- ½ tsp baking powder
- 2 tbsp fresh parsley, chopped
- Olive oil, for shallow frying
- Lemon wedges, to serve
Ingredient notes
Courgettes should be fresh and firm, as watery or overripe ones release too much liquid and prevent fritters from crisping. Grating and salting them in advance is important to draw out excess water.
Manchego brings a nutty sharpness that complements the courgette’s mild sweetness. If Manchego is unavailable, Pecorino or Parmesan can be substituted, though they carry slightly different flavours.
Instructions for Spanish courgette fritters
Courgettes are grated into a bowl, sprinkled with salt, and left for 10 minutes to release water. They are then squeezed firmly in a clean cloth to remove as much liquid as possible.
The drained courgette is combined with garlic, cheese, eggs, flour, baking powder, and parsley to form a thick batter. Olive oil is heated in a frying pan, and spoonfuls of the mixture are dropped in, flattening slightly. Fritters are cooked for 2–3 minutes per side until golden brown, then drained on kitchen paper and served with lemon wedges.
Cooking techniques explained
The key step here is removing liquid from the courgettes. Without this, the batter becomes loose and fritters fry unevenly. Squeezing thoroughly ensures a mixture that holds together and crisps well.
Using medium-high heat is essential. Too low and fritters absorb oil; too high and they burn before cooking through. Aim for golden edges and a soft but fully cooked centre.
What to serve with Spanish courgette fritters
Fritters are versatile and can be served with both lighter and richer dishes. For a refreshing spread, pair with roasted peppers and grilled aubergine. For a more indulgent tapas night, add crispy patatas bravas and Spanish artichokes to the table. The fritters provide balance with their crispness. Also have a look at our collection of Spanish cheese tapas.
Wine and beer pairings
A crisp Albariño cuts through the richness of fried batter, while a glass of cava adds bubbles and brightness. Both keep the flavours lively. Beer lovers might enjoy a light pilsner, refreshing against the savoury cheese, or a pale ale with citrus hops that enhance the lemon garnish.
Frequently asked questions about courgette fritters
Why are my fritters soggy?
They likely contained too much water. Make sure to salt and squeeze the courgettes well. For a drier tapas option, see my crispy patatas bravas.
Can I bake courgette fritters instead of frying?
Yes, though they won’t be as crisp. Place spoonfuls on a lined tray, brush with oil, and bake at 200°C for 15–20 minutes. For other baked tapas ideas, try Spanish roasted peppers.
Is this recipe vegetarian?
Yes. It’s meat-free and balanced by cheese and eggs. Pair with Spanish aubergine for another vegetarian-friendly plate.
Can I prepare the batter ahead of time?
It’s best fried fresh, but the mixture can be made up to 2 hours in advance and kept chilled. For make-ahead tapas, see Spanish artichokes.
Tips for success with Spanish courgette fritters
Always remove as much liquid as possible from the courgettes. This one step defines whether fritters turn out crisp or limp. Fry in batches without overcrowding the pan. Crowding lowers the temperature of the oil, which makes fritters greasy instead of golden.
Recipe variation suggestions
Stir in fresh mint or dill for a more herbaceous flavour, or add a pinch of chilli flakes for heat. For a heartier version, fold in sweetcorn kernels or diced roasted peppers. Both bring colour and texture that work beautifully with the courgette base.
Storage and reheating for Spanish courgette fritters
Fritters are best eaten fresh but can be stored in the fridge for 2 days. Reheat in a hot oven for 5–7 minutes to restore crispness. Avoid microwaving as it softens the batter.
Spanish Courgette Fritters with Manchego Cheese
Ingredients
- 500 g Courgettes grated
- 1 tsp Sea salt
- 2 cloves Garlic finely minced
- 100 g Manchego cheese grated
- 2 Eggs medium, beaten
- 75 g Flour plain
- ½ tsp Baking Powder
- 2 tbsp Fresh Parsley chopped, for garnish
- Olive oil extra virgin, for shallow frying
- 1 Lemon cut into wedges, to serve
Instructions
- Courgettes are grated into a bowl, sprinkled with salt, and left for 10 minutes to release water. They are then squeezed firmly in a clean cloth to remove as much liquid as possible.
- The drained courgette is combined with garlic, cheese, eggs, flour, baking powder, and parsley to form a thick batter. Olive oil is heated in a frying pan, and spoonfuls of the mixture are dropped in, flattening slightly. Fritters are cooked for 2–3 minutes per side until golden brown, then drained on kitchen paper and served with lemon wedges.