Crisp Pan-Fried Spelt Courgette Fritters with Whipped Feta

Valentina
Servings: 4 Total Time: 47 mins Difficulty: Easy
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Crisp edges and soft centers with a lemony feta dip
Stack of golden spelt courgette fritters on a white plate with whipped feta, lemon zest and olive oil, top-down view View Gallery 2 photos

Spelt courgette fritters with whipped feta are pan-fried patties with a crisp edge and a soft, green center. The batter mixes in one bowl, and the recipe makes about 12 fritters in 47 minutes.

Wholegrain spelt adds a mild, nutty flavor. The texture stays light, not heavy, and the courgette stays fresh against the salty feta.

One step decides the result. Squeeze the grated courgette dry in a tea towel. If it stays wet, the batter loosens, and the fritters steam and tear in the pan instead of crisping.

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You can whip the feta a day ahead and keep it chilled. Fry the fritters just before serving, since they are best within 15 minutes of leaving the pan.

Why You’ll Love This Recipe

  • One bowl for the batter, one pan for frying
  • Wholegrain spelt keeps the texture light and nutty
  • Whipped feta can be made a day ahead
  • Simple, budget-friendly ingredients with clear steps
Four fritters frying in oil in a 26 cm nonstick skillet, edges turning brown as a spatula lifts one corner

Ingredient Notes

  • courgettes: Also called zucchini. Choose firm, small to medium ones, which hold less water and fewer seeds.
  • wholegrain spelt flour: It gives a mild, nutty flavor. White spelt flour works at the same weight and makes a paler, softer fritter.
  • feta: A block of feta in brine whips smoother than pre-crumbled feta. Drain it and pat it dry before blending.
  • Greek yogurt: Full-fat yogurt gives the creamiest dip. Labneh or soft cream cheese work in the same amount.
  • fresh mint: Dill or flat-leaf parsley can replace mint at the same quantity.
Two plates of fritters with whipped feta and a tomato salad on a linen-covered table set for a weekend lunch

Stack of golden spelt courgette fritters on a white plate with whipped feta, lemon zest and olive oil, top-down view
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Crisp Pan-Fried Spelt Courgette Fritters with Whipped Feta

Author: Valentina Cooking Method: Cuisine: Courses: Recipe Keys: B budget-friendly F freezer-friendly H healthy lunch M make-ahead S spelt S spelt flour S spelt recipes V vegetarian
Difficulty: Easy Prep Time 15 mins Cook Time 22 mins Rest Time 10 mins Total Time 47 mins
Servings: 4 Estimated Cost: £ 2.25 Calories: 372
Best Season: Summer

Description

Wholegrain spelt flour binds squeezed courgette into pan-fried fritters that hold their shape. A cool whipped feta with lemon and garlic balances the salt.

Ingredients

Cooking Mode Disabled

Fritters

Whipped feta

Instructions

  1. Coarsely grate the courgettes into a 2.5 L / 10-cup bowl. Toss with 3/4 tsp of the salt and leave for 10 minutes to draw out the water.
  2. While the courgettes drain, blend the feta, yogurt, lemon juice, garlic, 1 tbsp olive oil and 1/4 tsp pepper in a small food processor for 2 minutes. Scrape the sides once, until smooth and fluffy. Cover and chill. Slice the spring onions, chop the mint and zest the lemon.
  3. Tip the courgettes into a clean tea towel and twist hard over the sink until only a few drops come out. Return them to the bowl. Wet courgette loosens the batter and the fritters fall apart in the pan.
  4. Add the eggs, spelt flour, baking powder, spring onions, mint, 1 tsp lemon zest, 1/2 tsp pepper and the remaining 1/4 tsp salt. Fold until no dry flour remains. The batter should be thick and sit on a spoon.
  5. Heat 1 1/2 tbsp olive oil in a 26 cm / 10-inch nonstick skillet over medium heat for 1 to 2 minutes, until a drop of batter sizzles at once. Spoon in 4 mounds of batter, about 3 tbsp each, spaced apart. Flatten each to 1.5 cm / 1/2 inch thick.
  6. Fry for 3 to 4 minutes per side, flipping once, until deep golden and the center feels set when pressed. Move the fritters to a wire rack set over a sheet pan. Repeat in two more batches of 4, adding 1 1/2 tbsp oil each time and stirring the batter before each batch.
  7. Spoon the whipped feta onto plates and set 3 fritters on top. Finish with extra lemon zest and a drizzle of olive oil. Serve within 15 minutes of frying.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 372kcal
% Daily Value *
Total Fat 33g51%
Saturated Fat 11g56%
Cholesterol 140mg47%
Sodium 900mg38%
Potassium 630mg18%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 5g
Protein 18g36%
Vitamin A 650 IU
Vitamin C 28 mg
Calcium 340 mg
Iron 2.2 mg
Vitamin D 20 IU
Vitamin E 3 mg
Vitamin K 18 mcg
Thiamin 0.2 mg
Riboflavin 0.9 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 62 mcg
Vitamin B12 1.2 mcg
Phosphorus 400 mg
Magnesium 75 mg
Zinc 2.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Salt and drain the grated courgette for 10 minutes before squeezing it.
  • Fry in three batches of four fritters and leave space between them.
  • Keep the heat at medium so the centers set before the crust darkens.
  • Make the whipped feta while the courgette drains, then chill it.
  • Serve within 15 minutes of frying for the crispest crust.
Keywords: spelt courgette fritters, courgette fritters with feta, whipped feta, spelt flour fritters, zucchini fritters

Equipment

  • 26 cm / 10-inch nonstick skillet
  • box grater
  • clean tea towel
  • 2.5 L / 10-cup mixing bowl
  • small food processor
  • wire rack set over a 33 x 46 cm / 13 x 18 inch sheet pan

Tips

  • Squeeze the salted courgette in a clean tea towel until only a few drops come out, so the fritters crisp.
  • Heat the oil until a drop of batter sizzles at once, then hold the heat at medium so the centers cook through.
  • Flatten each mound to 1.5 cm / 1/2 inch thick with the back of the spoon, so the middle sets before the crust darkens.
  • Fry in three batches of four and leave space between fritters, so the oil stays hot and the crust stays crisp.
  • Whip the feta for a full 2 minutes, scraping the bowl once, until no crumbs remain and the texture looks smooth.

Variations

  • Swap the mint for dill and stir 1 tbsp chopped capers into the whipped feta for a sharper, briny finish.
  • Fold 60 g grated halloumi or mature cheddar into the batter for a saltier, more savory fritter.
  • Replace the feta dip with 150 g hummus or thick plant-based yogurt for a dairy-free plate.

Storage and Reheating

Cooked fritters keep for 3 days in an airtight container in the refrigerator. Layer them with parchment so the crusts stay dry. Whipped feta keeps for 3 to 4 days, covered. Stir it before serving.

Reheat the fritters on a wire rack set over a sheet pan at 200 C / 390 F for 8 to 10 minutes, until the edges crisp and the center is hot. The texture comes back close to fresh.

To freeze, cool the fritters fully, freeze them on a tray until firm, then bag them for up to 2 months. Reheat from frozen at 200 C / 390 F for 12 to 14 minutes. Mix the batter just before frying, because salted courgette keeps releasing water. Do not freeze the whipped feta, as it turns grainy.

Serving Suggestions

Serve the fritters within 15 minutes of frying. Spoon whipped feta onto each plate, set three fritters on top, and finish with lemon zest and a drizzle of olive oil. The dip stays cool and the crust stays crisp.

For a light lunch, add a tomato and cucumber salad dressed with lemon and olive oil. Rocket works too. The acidity balances the fried crust.

For a fuller family dinner, add warm white beans or a poached egg on the side. Leftover fritters also pack well for lunch and taste fine cold with the dip.

File under

Frequently Asked Questions

Expand All:

Why are my spelt courgette fritters soggy or falling apart?

Soggy fritters almost always mean the courgette still holds too much water. Salt the grated courgette, rest it for 10 minutes, then squeeze it in a clean tea towel until only a few drops come out. The batter should sit thick on a spoon. A pan that is too cool or too full also steams the crust.

Can I use white spelt flour instead of wholegrain in courgette fritters?

Yes, use the same 100 g of white spelt flour. The fritters turn out paler and a little softer, with a milder flavor. Plain all-purpose flour also works at the same weight, though the nutty note disappears. Keep the batter thick enough to sit on a spoon.

Can I freeze spelt courgette fritters and get them crisp again?

Yes, freeze the cooked fritters for up to 2 months. Cool them fully, freeze on a tray until firm, then bag them with parchment between layers. Bake from frozen on a wire rack at 200 C / 390 F for 12 to 14 minutes, until the edges crisp and the center is hot.

What goes well with courgette fritters and whipped feta?

A tomato and cucumber salad with lemon and olive oil goes well, since the acidity cuts through the fried crust. Rocket or a bowl of warm white beans also works for a fuller plate. Serve the fritters within 15 minutes of frying so the crust stays crisp.

Are spelt courgette fritters gluten free, and can I make the feta dip dairy free?

No, spelt is a type of wheat and contains gluten, so the fritters are not gluten free. For a dairy-free dip, blend 200 g drained white beans with lemon juice, garlic and olive oil. The fritters contain egg, so they are not vegan.

What is the difference between these fritters and Greek kolokithokeftedes?

Kolokithokeftedes are Greek courgette fritters that usually mix feta, herbs and sometimes breadcrumbs straight into the batter. Here the feta stays out of the batter and is whipped into a cool dip, and spelt flour replaces plain flour. The fritter stays mild, and the dip adds the salt and tang.

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