Chef Marc De Stasio’s courgette fritters

To celebrate the launch of our hotly anticipated summer menu at The Lampery, Head Chef Marc De Stasio has let us behind the scenes to have a sneak peek of one of his exciting new dishes. A beautiful, colourful starter on the new menu, these fritters are so delicious! We’ve shared this recipe so that you too can make them at home, and as fritters are so versatile, you can change up the recipe to suit your taste. Serve them up for breakfast and add a poached egg on top, or pair them with some roasted vegetables for a nourishing lunch. The flavours of these fritters are perfect for summer. The courgettes and beetroot mayonnaise bring a vibrancy to the plate and who doesn’t love avocado?

We’d love to see how you jazz up our delicious fritters at home so don’t forget to share your creations with us by tagging @TheLampery on Facebook and Instagram. Now let’s get cooking!

Courgette fritters with avocado puree, micro rocket and beetroot mayonnaise


(For the courgettes)

1kg courgettes

40g Grana Padano cheese

60g Panko Japanese breadcrumbs

120g cheddar cheese

100g flour

Pinch of sea salt

100g micro rocket

(For the egg wash)

4 eggs, beaten

(For the avocado puree)

1 lemon, juiced

1 ripe avocado

10ml extra virgin olive oil

(For the mayonnaise)

1 egg yolk

1tsp dijon mustard

4ml sherry vinegar

5ml beetroot juice

80ml rapeseed oil

Pinch of sea salt


1. Grate the courgettes, add salt and put onto a steam tray with weight on top overnight.

2. Make the beetroot mayonnaise by adding egg yolk, salt, vinegar and beet juice into a mixing bowl and whisk, slowly adding in the olive oil. Salt to taste and set aside.

3. Next, make the avocado puree by combining the lemon juice, avocado and olive oil in a bowl or food processor and mixing or blitzing until smooth. Set aside.

4. Now make the fritters by using the dried courgettes and adding the Grana Padano, breadcrumbs and cheddar to a bowl and mixing until combined. You can use your hands to help mesh everything together.

5. Using your hands, or a cutter, mould the fritter mixture into your desired shape and place to the side.

6. Now, create a breading station with your bowls of flour and beaten eggs. Dip the fritter fully into the egg wash until covered, before dipping it into the flour. Pat off any excess flour.

7. Deep fry or grill in a hot pan on both sides in oil.

8. Serve fritters on a bed of micro rocket and with equal portions of the avocado puree and beetroot mayonnaise. Enjoy!