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  • Writer's pictureOllie Tarrant

Courgette fritters with sriracha mayo

Updated: Jan 1, 2021

The 2nd recipe for my #7Recipes7Days series are these wonderful courgette fritters. Simple, fun and cheery to eat, these are great as a little snack to get you through to dinner, as a light lunch, side dish, or as a small plate/tapas style dish. I absolutely love the sweet flavour of courgettes, and would say they are one of my favourite vegetables. This is a slightly different way of cooking them. Would highly recommend giving these a go at some point if you fancy something a bit different. Without further ado, here’s the recipe.

Ingredients (serves 2-4 as a side/snack):

  • 2 courgettes

  • 100g flour, seasoned with salt and pepper

  • 2 eggs, beaten

  • 200g panko breadcrumbs

  • Small grating of parmesan (optional)

  • 3 tbsp vegetable oil

  • 2 tbsp sriracha

  • 4 tbsp mayonnaise


  1. Bring the vegetable oil up to a medium heat in a large frying pan.

  2. Chop the courgettes into 1 cm thick circles.

  3. Lay out 3 bowls. In 1, add the seasoned flour. In the 2nd bowl, beat 2 eggs. In the 3rd, add the panko breadcrumbs and the grated parmesan and mix together.

  4. Dip the courgette rings into the flour, then the eggs, then the breadcrumbs. This process is called pané-ing. I would recommend keeping 1 hand clean, and 1 hand to do the dipping/coating.

  5. Once all the courgettes are covered in breadcrumbs, place them in the oil. Cook for 2-3 minutes per side, until they are a deep golden brown. You may need to add a bit more oil at points. Once they are cooked all the way through, and crucially golden brown on both sides, remove them from the pan and place on some kitchen roll to drain. Sprinkle over some sea salt.

  6. To make the sriracha mayo, simply mix the sriracha and mayonnaise. You can add more/less sriracha depending on how spicy you want it to be.

Hope you like this one. As always, feel free to share the recipe, the blog and the Instagram (@OTCooks_Eats) with your mates, and stay tuned for the rest of the week’s recipes. Much love people,

OT x

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