Recipe of the Week: Early Summer Courgette & Mint Fritters with Lemon Yogurt

There’s a moment every year — usually right around now — when the courgette plants shift from “promising” to “relentless”. One minute you’re admiring the first tiny fruits, the next you’re wondering how on earth they’ve doubled in size overnight. It’s the annual dance we all know too well, and it always makes me smile.

This week’s recipe leans right into that early glut. It’s simple, quick, and uses ingredients most of us have growing or tucked away in the fridge. These fritters are crisp on the outside, soft in the middle, and lifted beautifully by fresh mint and a bright lemon yogurt. They make a cracking light lunch, a garden‑bench snack, or a side dish for a barbecue.

On the Allotment This Week

Courgettes are just starting to come into their stride, mint is at its most fragrant before flowering, and the hens (if you keep them) are laying well — which makes this the perfect moment for a fritter recipe. If you’ve got spring onions or chives, they slot in nicely too.

Ingredients (Serves 2–3)

For the fritters

• 2 medium courgettes, coarsely grated
• 1 tsp salt (for drawing out moisture)
• 2 eggs
• 80g plain flour
• 1 tsp baking powder
• 2 spring onions, finely sliced
• Small handful fresh mint, chopped
• Black pepper
• Olive oil for frying

For the lemon yogurt

• 150g Greek yogurt
• Zest of 1 lemon
• 1 tbsp lemon juice
• Pinch of salt
• Drizzle of olive oil

Method

1. Prep the courgettes

Place the grated courgette in a colander, sprinkle with the salt, and leave for 10 minutes. Then squeeze out as much liquid as you can — this is the key to crisp fritters.

2. Make the batter

In a bowl, whisk the eggs, then fold in the flour and baking powder. Add the courgette, spring onions, mint, and a good grind of black pepper. The mixture should be thick but spoonable.

3. Fry

Heat a thin layer of olive oil in a frying pan over medium heat. Drop in heaped tablespoons of the mixture, flattening slightly. Cook 3–4 minutes each side until golden and crisp.

4. Lemon yogurt

Stir together the yogurt, lemon zest, lemon juice, salt, and a drizzle of olive oil.

5. Serve

Pile the fritters onto a plate, spoon over the lemon yogurt, and finish with a few extra mint leaves. Best eaten warm, ideally outdoors.

Kitchen Garden Notes

• Swap mint for dill or parsley if that’s what’s thriving.
• Add crumbled feta for a richer, saltier fritter.
• Leftovers reheat beautifully in an air fryer.
• If your courgettes are already on the large side, remove the seeds before grating.

Why This Recipe Works This Week

It’s seasonal, quick, and uses the ingredients that are naturally abundant right now. It also gives your readers a gentle nudge to stay ahead of the courgette curve — something every grower appreciates.