Crisp Pan-Fried Spelt Courgette Fritters with Whipped Feta

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.

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

Prep Time 15 mins

Cook Time 22 mins

Rest Time 10 mins

Total Time 47 mins

Cooking Method: Stovetop

Cuisine: Mediterranean-Inspired

Courses: Lunch

Difficulty: Easy

Servings: 4

Estimated Cost: 2.25

Calories: 372

Best Season: Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

Fritters

600 g courgettes (zucchini) (about 3 medium, coarsely grated)
1 tsp fine sea salt (3/4 tsp for draining the courgette, 1/4 tsp for the batter)
100 g wholegrain spelt flour
1 tsp baking powder
2 eggs (large; lightly beaten)
3 spring onions ((about 40 g); thinly sliced)
2 tbsp fresh mint leaves (finely chopped)
1 lemon (medium; zested for the batter and topping, juiced for the feta)
1/2 tsp freshly ground black pepper
4 1/2 tbsp olive oil (1 1/2 tbsp per batch, for frying)

Whipped feta

200 g feta (block in brine, drained and patted dry)
100 g Greek yogurt (full-fat)
1 tbsp lemon juice (from the lemon above)
1 garlic (small clove; finely grated)
1 tbsp extra virgin olive oil (plus more for serving)
1/4 tsp freshly ground black pepper

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.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-fried-spelt-courgette-fritters-whipped-feta/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!