Sundried tomato and courgette fritters with mushrooms

For a delicious brunch for two, you can't beat this sundried tomato and courgette fritter recipe. Serve with buttery mushrooms for a tasty breakfast that's sure impress without taking too much effort

By Sarah Murphy
  • 10 mins preparation
  • 15 mins cooking
  • Serves 2
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  • 200 gram courgette, coarsely grated
  • 2 tablespoon sundried tomatoes, chopped
  • 1/4 cup self-raising flour
  • 1 egg, beaten
  • 1 tablespoon milk
  • 2 tablespoon olive oil
  • 20 gram butter
  • 5 medium mushrooms, sliced, quartered


  • 1
    Place courgette, tomatoes, flour, egg and milk in a large bowl. Season with salt and pepper, then stir well until combined.
  • 2
    Add tablespoons of the courgette mixture to a heated, greased, nonstick frypan and cook over medium heat for 2-3 minutes each side or until fritters are golden and cooked through. Remove fritters from pan and keep warm.
  • 3
    Heat oil and butter in same pan. Add mushrooms and sauté until lightly browned. Serve fritters with mushrooms.


  • This dish can be made a day ahead. Keep covered in refrigerator and reheat fritters as required.