Courgette fritters (tortillitas de calabacín) with tomato salad
Grated courgette mixed with egg, cheese, garlic and parsley, fried by the spoonful into golden, crisp fritters and served with a simple tomato salad. An everyday supper that children like; they can also be baked or made in an air fryer.
- 41 minTime
- 34 minHands-on
- 4Portions
- ≈ €1.20per portion
- 490kcal per portion
Ingredients for 4 portions
- 3Courgettes, coarsely grated
- to tasteSalt
- 3Eggs
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 80 gGrated cheese
- 100 gPlain flour
- to tasteBlack pepper
- 5 tbspOlive oil, for frying
On the side
- 4Tomatoes, sliced
- 2 tbspOlive oil, for the salad
Method
- Coarsely grate the courgettes, skin and all. Put them in a colander, sprinkle with salt and mix.
- Leave the courgette to drain for 15 minutes.
- Lay the tomato slices on a plate, drizzle with olive oil and sprinkle with salt.
- Chop the garlic and parsley and beat the eggs in a large bowl.
- Squeeze the courgette hard with your hands, or in a clean tea towel, to get out as much liquid as possible.
- Mix the courgette, cheese, flour and pepper into the eggs to make a thick batter.
- Heat plenty of oil, about 1 cm deep, in a frying pan over a medium-high heat. Drop in spoonfuls of the batter, flatten them slightly and fry for 2 minutes per side until golden. Fry in batches and drain on kitchen paper.
- Serve the fritters hot with the tomato salad.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
