June 23

Plot to Plate: Courgette fritters

These are one of my favourite summer lunches, made even more special as they use the round courgettes I have grown at the allotment.


  • courgettes (or vegetable of your choice)
  • tin of sweetcorn (drained and fairly dry)
  • pack of halloumi cheese (around 225 grams)
  • 3 eggs
  • 2 tablespoons of flour


Grate the courgette and halloumi cheese into a large bowl and then add the sweetcorn

add the eggs and flour and mix well until you get a consistent mixture.

Fry spoonfuls in a little oil in batches and serve with a salad

The nice thing about this recipe is that the measurements don’t have to be exact – you can also use your favourite vegetable, as long as you can chop it into small pieces so it cooks easily.

The fritters keep well in the fridge and are also nice eaten cold (or warmed up again)

About the author 

Helen J

I'm an enthusiastic, but currently inexperienced gardener trying to keep an allotment for the first time. I'm hoping to grow some lovely veggies throughout the year and will share my progress and learnings.