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Courgette fritters with yoghurt dip

When the courgette glut arrives: grated, squeezed, fried with feta.

Time
30 min
Effort:
easy
Season
summer
  • vegetarian
  • quick
  • light
  • budget
  • everyday
  • low carb
Courgette fritters with yoghurt dip on a plate

Ingredients for 4 portions

  • 3courgettes
  • 150 gfeta
  • 2eggs
  • 4 tbspplain flour
  • 3spring onions
  • 300 gnatural yoghurt
  • 1 clove(s)garlic
  • ½ bunchdill
  • 1lemons
  • 4 tbspolive oil
  • to tastesalt
  • to tastepepper

The ingredients land on the shopping list as soon as the dish is in the week.

Possible allergens

Derived from the ingredients as they are typically composed.

  • Cereals containing gluten
  • Eggs
  • Milk (incl. lactose)

Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.

Nutrition per portion

Estimates computed from the ingredient list — with 4 portions per recipe.

Energy361 kcal
Protein15.8 g
Fat24.7 g
Carbohydrates15.6 g
of which sugar7 g
Fibre2.9 g
Salt1.1 g

Not counted because listed without a quantity: salt, pepper.

Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.

Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.

Estimates, not lab values — not a basis for medically prescribed meal plans.

Method

  1. 1

    Coarsely grate the courgettes, salt, stand for 10 minutes and squeeze out hard.

  2. 2

    Mix with crumbled feta, eggs, flour, spring onions, pepper and a little dill.

  3. 3

    Fry spoonfuls in olive oil as flat fritters, 3 minutes per side.

  4. 4

    Stir the yoghurt with garlic, lemon, dill and salt and serve alongside.