Sheet Pan Courgette Fritters

A Rebecca Wilson classic, use her innovative way to cook fritters on one tray to save you time in the kitchen and get the kids fed much quicker!


  • 80g grated cheddar cheese or DF*
  • 1 med/large courgette, grated
  • 100g self raising flour or GF*
  • 2 med eggs (can sub for chia eggs*)
  • 1 teaspoon of baking powder
  • 80ml of whole milk or plant based*


Preheat the oven to fan assistant 180d/360f and line a large baking sheet with non stick baking paper.

Coarsely grate the courgette, then using two hands, squeeze out as much liquid as possible. I do this in batches so you can get more liquid out.

Add the pulp to a large bowl along with the rest of the ingredients. Mix well and pour onto the lined baking tray. Use a spatula to evenly spread the mixture to around 1cm in thickness. Ensure it’s the same thickness all over without a hump in the middle.

Bake for 15-20 minutes until it’s turned golden on top and not too gooey inside.

It should be a little soft but it shouldn’t have any raw mixture inside. Cut into strips and serve with plain yoghurt for dipping.

Suitable from 6 months. Will keep for 2 days in the fridge or 3 months in the freezer.

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