Courgette Fritti with Whipped Feta (Zucchini Fritti)

When done right, courgette fritti is pure satisfaction: light, crisp, and golden with just the right balance of salty, creamy, and sweet. What makes this recipe stand out is the use of za’atar and pul biber, combined with a sharp whipped feta and a finishing drizzle of honey that brings everything together. It’s a side dish, yes, but one that’s worthy of the spotlight.

You can watch me make this Courgette Fritti here.

Table of Contents

Courgette fritti, served over whipped feta and topped with honey.

Courgette Fritti : Ingredient Breakdown

  • Courgettes: Thinly sliced on the bias for maximum crispiness when fried.
  • Greek Yoghurt: Thick and tangy, the base of the whipped feta.
  • Feta: Adds saltiness and richness to the whipped feta.
  • Garlic: Optional, but it lifts the whipped feta with a subtle depth of flavour.
  • Plain Flour & Cornflour: A blend for an extra-light batter.
  • Sparkling Water: Ice-cold and bubbly to create a crisp coating.
  • Vegetable Oil: For deep frying, which gives the courgettes their crunch.
  • Za’atar: Herbaceous and earthy, it adds complexity to the fritti.
  • Pul Biber: Mild heat with a slight smokiness, perfect for balancing the honey.
  • Honey: A finishing drizzle that adds just the right amount of sweetness.

The Secret to Perfect Courgette Fritti

Courgette fritti can be deceptively simple, but there’s an art to getting it right. One of the most common mistakes when frying vegetables is not properly draining them beforehand. Courgettes, in particular, hold a lot of water, which can result in soggy fritti if you skip the crucial salting step. Salting the slices draws out excess moisture, allowing the batter to cling better and crisp up beautifully. The key is patience—let them sit for at least 30 minutes, ideally up to an hour, to get the best results.

Once drained, the batter is your next focus. A mix of plain flour and cornflour is what makes the fritti light and crisp, and adding ice-cold sparkling water into the mix ensures the batter stays airy. The colder the batter, the better the results, so keep your sparkling water in the fridge right up until the last minute.

Courgette fritti, served over whipped feta and topped with honey.

Why Sparkling Water is Key for Courgette Fritti

If you’ve never used sparkling water in batter before, it’s time to start. The carbonation helps create tiny bubbles in the batter, which expand when fried, resulting in a crisp, almost tempura-like coating on the Courgette Fritti . It’s a simple trick but one that makes a big difference. The temperature of the water is just as important—keeping it ice-cold slows down the gluten development in the flour, so the batter doesn’t get too thick or heavy. The result? A super-light, crunchy coating that doesn’t feel oily or dense.

Nailing the Fry on the Courgette Fritti

Frying can be intimidating for some, but it doesn’t have to be. The main thing is controlling the temperature of your oil. Too hot, and the batter will burn before the courgettes cook through. Too cold, and the courgette fritti will absorb too much oil, becoming greasy rather than crisp. You’re aiming for 180°C, which is the sweet spot for perfectly fried courgettes.

If you don’t have a kitchen thermometer, don’t worry. A wooden spoon works just as well. Dip the handle into the oil—if bubbles form around it quickly, the oil is ready. Fry the courgettes in small batches, giving them plenty of space in the pan to avoid lowering the oil temperature too much. This ensures each slice gets that perfect golden-brown crust.

And don’t skip the draining step after frying. Use a wire rack rather than kitchen paper to let excess oil drip off without making the courgettes soggy. Sprinkling with za’atar and pul biber straight away ensures the spices stick and infuse their flavours into the fritti while they’re still hot.

Whipped Feta: Creamy, Garlicky, and Sharp

The whipped feta is more than just a spread—it’s a key component that balances the crisp Courgette Fritti. The combination of Greek yoghurt and feta creates a creamy texture that still holds its shape, while the garlic (optional, but recommended) adds a savoury punch that cuts through the richness of the fried courgettes.

The key to a smooth whipped feta is to whisk it vigorously or use a food processor. You want it light, but not too runny. Once whipped, chill it in the fridge while you fry the courgettes. The cold, creamy feta provides a sharp contrast to the hot, crispy fritti when served.

Za’atar, Pul Biber, and Honey: The Perfect Finish

What makes this courgette fritti stand out isn’t just the batter or the whipped feta—it’s the finishing touches. Za’atar adds a herby, slightly nutty depth to the dish. Pul biber, on the other hand, brings just enough heat to keep things interesting. Together, they create a complex flavour profile that takes the fritti from good to great.

And then there’s the honey. A simple drizzle of good-quality honey brings everything together, adding sweetness that balances the saltiness of the feta and the mild heat from the pul biber. It’s unexpected but completely necessary, providing that extra layer of flavour that keeps you coming back for more.

Eat the Courgette Fritti Hot

Timing is everything with this dish. Courgette fritti is at its best straight out of the fryer, so make sure everything else is ready before you start frying. The whipped feta can be made ahead of time, but the fritti needs to be served immediately while it’s still crisp. Once plated, pile the courgette on top of the whipped feta, drizzle with honey, and get it to the table—this is a dish that doesn’t wait.

More Courgette (Zucchini) Goodness!

If you love this Courgette Fritti recipe, you’ll love these other courgette (zucchini) recipes:

  • Slow Cooked Courgettes (Zucchini) With Burrata: These slow cooked courgettes with burrata and hot honey vinegar are a celebration of summer’s bounty, combining fresh, vibrant ingredients into a dish that’s both comforting and elegant. 
  • Caramelised Courgette (Zucchini) Pasta: This is definitely one of those recipes that’s greater than the sum of its parts. It only uses 6 ingredients, but it’s packed with flavour and is so nice and savoury.
  • Crispy Courgettes (Zucchini) with Whipped Feta and Honey: This might just be the best side dish, ever. The batter is light and crisp and the za’atar and pul biber pack a flavourful punch. Served with garlicky whipped feta and honey, this crispy courgette number really is the perfect combination of flavours and textures.
  • Confit Courgette (Zucchini) and Tomato Pasta: This confit courgette and tomato pasta is so fresh and summery, perfect for a meat-free dinner. Make sure you save the confit oil as it’s absolutely delicious. It’s great in salad dressings, tossed through pasta and veg, drizzled over grilled meats and fish, on pizzas… the possibilities are endless!
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Crispy Courgettes with Whipped Feta and Honey

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This might just be the best side dish, ever. The batter is light and crisp and the za’atar and pul biber pack a flavourful punch. Served with garlicky whipped feta and honey, this crispy courgette number really is the perfect combination of flavours and textures.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 courgettes
  • 200g greek yoghurt
  • 100g feta, crumbled
  • 1 garlic clove, minced (optional)
  • 50g plain flour
  • 50g cornflour
  • 120ml ice-cold sparkling water
  • 500ml vegetable or sunflower oil, for frying
  • sprinkle of za’atar
  • sprinkle aleppo pepper
  • drizzle of honey

Instructions

  1. Slice the courgettes on a bias into 2 cm slices. Place in a colander, season with salt and toss to coat. Leave to sit for 30 mins to 1 hour to drain.
  2. Meanwhile, place the greek yoghurt, feta and garlic (if using) in a bowl. Season lightly with salt and whisk until well-combined. Cover and refrigerate until ready to serve.
  3. Pour the vegetable oil in a large saucepan, ensuring it’s no more than half full. Heat over medium-high heat to 180°C. If you don’t have a food thermometer, place the handle of a wooden spoon into the oil: the oil will bubble rapidly around it when it’s ready for frying.
  4. Place the flour and cornflour in a mixing bowl and season with a good pinch of salt. Add the ice-cold soda water and whisk until just combined.
  5. Working one at a time, dip the courgette slices into the batter then carefully lower into the hot oil and cook for 3 to 4 minutes, or until lightly golden and crispy.
  6. Transfer to a baking sheet lined with a wire rack to drain and sprinkle generously with za’atar and aleppo pepper. You can also add a pinch of salt, if need be.
  7. Assembly time. Spread the whipped feta onto a plate and pile the crispy courgette on top. Finish with a good drizzle of honey and serve immediately – this is one of those dishes that doesn’t hold particularly well.

Notes

If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

2 Responses

  1. This is so delicious! I made it once and them came.upon some garden courgettes and decided to have it for lunch again! A flavourful sweet protein filled lunch!

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Hello!

Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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