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Plate of courgette fritters with a bowl of creamy orange dip and a lemon wedge.

Courgette and Feta Fritters with Harissa Yogurt

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Lunch
  • Diet: Vegetarian


These light and easy Courgette and Feta Fritters with Harissa Yogurt are the perfect end-of-supper starter, light lunch or side dish perfect for when you’re trying to use up a glut of courgettes!



For the Courgette & Feta Fritters

  • 300g courgette
  • 1/2 tsp flaky sea salt
  • 2 large eggs
  • 30g self raising flour
  • 20g cornflour
  • freshly ground black pepper
  • small handful fresh mint
  • 120g crumbled feta
  • light oil, for frying

For the Smoked Chilli Harissa Yogurt

  • 4 tbsp natural yogurt
  • 1/2 tbsp smoked chilli harissa
  • lemon juice, to taste


  1. Grate the courgette on the largest hole of your box grater and in a bowl toss the grated courgette together with the sea salt. Set aside.
  2. In another large bowl, whisk together the eggs, flours and a generous amount of black pepper to form a smooth batter.
  3. Working a handful at a time, squeeze any excess water out of the grated courgette over the kitchen sink and add it to the batter. Stir with a large metal spoon until all the pieces are well coated in the batter mixture. Then, fold in the mint, finely chopped, and the crumbled feta.
  4. Heat a large, non-stick frying pan over a medium high heat with just enough oil to cover the bottom. Once the oil is shimmering, fry off spoonfuls of batter for a few minutes until golden on each side. Set aside on a plate lined with kitchen towel in a warm place or in a warm oven to stay warm while you batch cook the rest of the batter.
  5. While you’re frying off the fritters, combine the yogurt and harissa. Season to taste with lemon juice.
  6. Serve the fritters immediately with the yogurt dip.