Zucchini fritters

Photo 16-12-2015, 1 20 24 PM (2)

There’s an old recipe here for corn fritters, which originally started life as zucchini fritters. But since the cafe happened I make them A LOT, and I have tweaked my original recipe to make them even quicker to make and tastier! So here’s zucchini fritters 2.0.

I like to serve it with a tomato salsa {diced tomato, fresh herbs, spring onion, olive oil, salt pepper} rocket, and some smoked salmon. Adding some diced avocado to the salsa works too.

*The quantity below is for four very generous fritters, or you could probably get eight smaller ones out of it.

*You can swap the plain flour for 1.5 cups of rice flour for a gluten free version.


  • one very large or two regular size zucchini, grated and squeezed of moisture
  • some feta, crumbles
  • two eggs
  • one cup plain flour
  • fresh parsley, chopped
  • sea salt and black pepper
  • some oil for frying
  1. Mix all the ingredients well in a large bowl using your hands.
  2. Heat a few tablespoons of oil in a frying pan. Drop tablespoons of the mixture into the pan and use the spoon to flatten them to about 1 to 1.5 cm thickness. Fry for about two minutes then flip over and fry until golden and crisp on both sides. They don’t need long. Drain on absorbent paper before serving.


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