Photo of Courgette & feta fritters by WW

Courgette & feta fritters

Points® value
Total Time
20 min
8 min
12 min
These vegetable cakes are full of summery flavours – serve with a salad and enjoy a taste of sunshine whatever the weather.



2 medium, trimmed and coarsely grated

Potatoes, Raw

220 g, peeled and coarsely grated

Plain White Flour

50 g

Egg yolk, raw

1 medium, beaten

Egg, whole, raw

1 medium, raw, beaten

Light feta cheese

100 g, crumbled

Parsley, fresh

1 teaspoon(s), roughly chopped

Dill, Fresh

1 tablespoon(s), roughly chopped

Ground Nutmeg

½ teaspoon(s), level

Olive Oil

3 tablespoon(s)

Lemon Juice, Fresh

20 ml


1 zest(s) of 1

0% fat natural Greek yogurt

200 g

Salad leaves

4 portion(s), to serve


  1. Pile the grated vegetables on a clean tea towel, make a bundle and squeeze to remove as much excess water as you can – you want the mixture to be as dry as possible.
  2. Transfer the vegetables to a large mixing bowl, add the flour and beaten egg and stir to combine. Add the feta, herbs and nutmeg and mix well. Season to taste.
  3. Heat the oil in a large, heavy-based frying pan over a medium heat. Carefully drop large spoonfuls of the mixture (four at a time)into the pan, leaving plenty of space between each. Gently flatten the fritters with the back of a spatula and cook for 2 minutes on each side. Remove from the pan and drain on kitchen towels. Repeat with the remaining batter until you have 12 fritters.
  4. Mix the lemon zest and juice with the Greek yogurt in a small bowl and season with black pepper. Serve 3 fritters per person, with the salad and yogurt dip on the side