Courgette fritters are a tasty, quick, and easy dish to serve as a side or a snack.
But not all of us know what other food to serve alongside the courgette fritters.
Which is why I’ve compiled my top ten list of the best side dishes for your courgette fritters.
I’m sure this list will give you some fun and exciting ideas that you may not have considered before.
So, let’s get into it!
What to Serve with Courgette Fritters – 10 Easy Sides
So you’ve decided to make courgette fritters. GOOD CHOICE.
Courgette fritters are basically heaven in your mouth: they’re crispy, savory, and loaded with veggies.
Plus, they’re easy to make and super healthy!
Here are my top 10 picks for what to serve with courgette fritters:
If you’re looking for a side dish to serve with courgette fritters, I have the perfect suggestion: a side salad made of arugula, walnuts, and pears.
The thing about this side salad is that it complements courgette fritters in both taste and texture. The light crispiness of the fritters is nicely offset by the tenderness of the pears and walnuts; meanwhile, the acidity of the balsamic vinaigrette dressing contrasts well with the applesauce you’ll use as a dipping sauce for your fritters.
I’m not going to lie: when I started out cooking, I found this dish to be a little difficult to make. But now that I’ve mastered it, there’s really no limit to my love for it!
Here are two tips and tricks that I learned the hard way:
- Always use organic ingredients! I know they can be a bit more expensive, but they’re worth it—and they’re better for you anyway.
- If you like your salads on the drier side, try using less balsamic vinaigrette dressing in your recipe. You can always add more later if you need it.
2. Some roasted asparagus with a squeeze of lemon
When I serve courgette fritters with a side of asparagus and lemon, I always get the biggest compliments.
They’re simple to make, yet elegant enough for any fancy dinner party.
And it’s no wonder why: the creamy crème fraîche and tangy lemon zest are an amazing combination.
I love serving this kind of side dish with courgette fritters.
When I make sweet potatoes, I always go for the super-crispy edges and soft, mushy interiors. If you chop them into cubes, it gets a bit easier to get crispy edges because there’s more surface area for the pieces to have contact with the pan.
They’ll be just slightly burnt on the outside and super soft on the inside.
And then you can add garlic cloves and seasoning!
Here’s a great recipe from Eatwell101 that makes it easy to get perfectly roasted sweet potatoes every time: check it out.
I recently had a few friends over for dinner, and I served courgette fritters as the main dish.
It was my first time making them, and they turned out great!
But when I asked what my guests thought of the meal, they all said that their favorite part was the side dish: roasted carrots topped with parsley, cardamom, and a drizzle of honey.
I’d never heard of this side dish before (and neither had my friends), but it really is delicious.
I think what makes it work so well is that it’s very simple.
You don’t need to do much in terms of preparation or cooking to make it taste good. And you can serve it at room temperature—perfect for a summer get-together!
The one thing I would change about the way I made it is that I didn’t add enough cardamom (which is an essential spice in Indian cooking).
I ended up having to sprinkle more on top of the carrots after they were roasted.
So if you give this recipe a try, make sure you use enough cardamom for your taste!
5. Grilled corn on the cob with lime and cilantro
I love serving grilled corn on the cob with lime and cilantro as a side dish to courgette fritters.
One of my favorite things about this side dish is that it’s SO easy to make and doesn’t require a lot of time, ingredients, or kitchen space.
Since courgette fritters don’t take too long to prepare, the side dish needs to be fast.
I also like that this recipe takes advantage of the grill, so I don’t have to turn on my oven and make my kitchen hotter than it already is from cooking the fritters.
However, something I learned the hard way when making this dish is that it will pop in your microwave if you try to re-heat it on high for more than five seconds. So if you’re making this for a crowd, maybe consider using your outdoor grill instead?
For a great recipe for grilled corn on the cob with lime and cilantro, check out this recipe.
6. Mashed potatoes with lots of minced chives
Courgette (or zucchini) fritters are such a fun summer dish, with just the right amount of carb from the flour and just the right amount of crispiness from the pan-frying.
They’re best when served with something that’s comforting but still on the light side, so you can really enjoy a couple of fritters without thinking “what have I done to myself?”
One of my favorite sides?
Mashed potatoes with lots of minced chives.
The mashed potatoes are delicious and easy to make, and they go perfectly with the courgette fritters. You can make them your own by mashing in some cream cheese (my personal favorite), or trying out different herbs like dill or basil.
I learned the hard way how important it is to mince your chives very finely, because if you don’t, you’ll end up with long green strings all over your teeth, which is embarrassing and doesn’t look great in photos. Just give them a good chop before sprinkling them on top!
For a great recipe for mashed potatoes with chives, click here.
7. Brussel sprouts roasted in balsamic vinegar with bacon crumbles
Another of my favorite side dishes is Brussel sprouts roasted in balsamic vinegar with bacon crumbles, and here are my two favorite tips for getting the most out of this easy recipe:
First: just like potatoes, you get the best texture when you boil brussel sprouts before roasting them. This step is especially important if your sprouts are on the smaller side—otherwise they’ll be too mushy.
Second: don’t add black pepper until after roasting! I learned this the hard way last Thanksgiving, when I took some adorable photos of my roasted Brussel sprouts and then realized that the black pepper had made them look gray instead of green. That was a letdown!
Now go forth and conquer your side dishes! Here is a link for a step-by-step recipe for the world’s easiest Brussel sprouts.
One of my favorite ways to serve courgette fritters is with a side of sauteed zucchini in olive oil and lemon juice.
I like serving this kind of side dish because it helps you get your veggies in, but also because fritters are quite rich, and the acidity of the zucchini really cuts through that richness.
I learned the hard way that you should make sure the zucchini is cooked just enough so that it’s not crunchy, but not too much so that it’s mushy. Mushy zucchini is disgusting.
I recommend this recipe for sauteed zucchini as a great place to start.
If you’re looking for the perfect side dish to go with your courgette fritters, sautéed mushrooms flavored with sage and thyme might just be the thing.
I love serving this kind of side dish because it’s tasty and simple—you can whip it together in a flash (just pop over to this link for a recipe), and it pairs well with most any kind of main dish.
But the key is to make sure you don’t overcook the mushrooms. Overcooking makes them soggy and chewy, instead of tender and juicy. In my experience, they only need 2-3 minutes in a hot pan to get perfectly seared.
One of my go-to side dishes to serve with courgette fritters (or any dish, really) is steamed broccoli topped with Parmesan cheese.
I like this side dish because it’s easy to make, and it can be ready by the time the rest of the meal is finished cooking.
It took me a little while to figure out that you have to cut the broccoli into bite-sized pieces before steaming it, or else it’ll take too long to cook. I learned that the hard way!
Now, I just toss them in a steamer basket and cook them for about 5 minutes, and then they’re ready.
You can find a great recipe for this here!
What to Serve with Courgette Fritters: 10 Easy Sides
- A side salad made of arugula, walnuts, and pears
- Some roasted asparagus with a squeeze of lemon
- A garlic-roasted sweet potato
- Roasted carrots topped with parsley, cardamom, and a drizzle of honey
- Grilled corn on the cob with lime and cilantro
- Mashed potatoes with lots of minced chives
- Brussel sprouts roasted in balsamic vinegar with bacon crumbles
- A side of sauteed zucchini in olive oil and lemon juice
- Sauted mushrooms flavored with sage and thyme
- Steamed broccoli topped with Parmesan cheese
- Pick any of the sides from this list to serve with your meal.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!