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The Recipes

Greek Zucchini Fritters


  • 2 Courgettes, grated
  • 1 tsp Sea Salt

For the Batter;

  • 60g Plain Flour
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 50g Pilgrims Choice Lighter, Mature/Extra Mature, finely grated
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Garlic Powder
  • Vegetable Oil for Shallow Frying


  1. Add the Sea Salt to the grated Courgettes and allow to sit for 5-10 mins to draw out some of the water content.
  2. Mix all the batter ingredients together until smooth, squeeze the water out of the courgettes and add to the batter.
  3. In a heavy bottomed frying pan add a few centimetres of oil and heat over a medium high heat. Add a small teaspoon of batter to the oil if it’s hot enough it should bubble up immediately.
  4. Work in batches frying a heaped tablespoon of batter until golden each side, around 4-5 minutes. Serve with Greek salad and tzatziki.