Spanish Courgette Fritters with Manchego Cheese

Courgettes are grated, salted, and mixed with Manchego, garlic, and herbs before shallow frying into golden fritters. They’re crisp, light, and perfect for serving with lemon, patatas bravas, or roasted peppers.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword cheese fritters, courgette fritters, fried courgette, Spanish fritters, zucchini fritters

Prep Time 15

Cook Time 10

Servings Servings

Calories 212

Author Spooning and Forking

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.

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.

Nutrition