Suffolk Gold and Courgette Fritters

Suffolk Gold and Courgette Fritters

I’ve been away from the blog for a while but never fear on the cheese front; a holiday in Italy ensured that I could eat my own body weight in fresh mozzarella, gorgonzola and pecorino. Expect some diet cheese recipes coming your way soon (if that’s not too much of a contradiction in terms).

Having only just returned I am still up to my ears in washing and living on old scraps from the fridge and so the recipe I present below I actually made before I left. My previous post described a visit to the producers of Suffolk Farmhouse Cheeses with Linda from Mrs Portly’s Kitchen. Linda has a marvellous garden, brimming with fresh produce and she was kind enough to give me some courgettes, as she knew from one of my previous posts what an unqualified disaster mine have been this year. They are a lovely yellow colour and so I thought they would pair beautifully with the Suffolk Gold cheese I bought. The green runty courgette hiding at the back is one of mine.



1 large courgette, or the equivalent in smaller ones
140g plain flour
2 eggs, beaten
175ml milk
50g Suffolk Gold cheese, grated
1 tbsp chopped chives
Salt and freshly ground black pepper
1 tbsp olive oil

Grate the courgette into a colander, sprinkle with salt, mix the salt through and leave it over the sink for about 10 minutes. By this time you will be able to squeeze the courgette in your hands to remove the excess water.

In a bowl, combine the flour, eggs and milk together as if making a pancake: make a well in the centre of the flour and slowly add the eggs and milk to combine to form a batter. Add the grated courgette, cheese, most of the chives and the seasonings to the batter and mix well.


Heat a frying pan over a medium heat, pour in the olive oil and heat until the oil is hot. Drop small ladlefuls of the mixture into the pan and cook for a couple of minutes on either side until golden brown.


Drain them on kitchen paper when they’re cooked and, if you’re cooking batches, keep them warm in the oven.

The perfect way to use up a courgette glut (unless, like me, you’re one of the few people unable to successfully grow courgettes).



Filed under Cheese Recipes

16 responses to “Suffolk Gold and Courgette Fritters

  1. Reblogged this on Linda's wildlife garden and commented:
    awesome thank you for sharing have a blessed day

  2. They look absolutely lovely! Did you come across a Percorino Romano type in Italy that was flecked with little pieces of black truffle, by any chance? I once bought it at Costco here but it’s since vanished and I haven’t come across it since and can’t recall it’s name.

  3. Welcome back! I missed the cheese updates 🙂

  4. Perfect timing – there’s a large courgette sitting in the bottom of the fridge looking a little forlorn. Fritters it is then. Good to hear that your holiday didn’t get in the way of the cheese exploration!

  5. These sound great! I’ve made zucchini/corn fritters, but have never added cheese (which, of course, sounds like a lovely addition!). Yum!

  6. alliejarratt

    I love the green, runty courgette in the photo!

  7. Delighted to see the courgettes wednt to a ggood home! The fritters look delicious, which is handy as we’ve just been away for a few days and in our absence they’ve grown to nearly the size of marrows. We should do swapsies more often!

  8. Sorry about the typos – still in shock. 🙂

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