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.


  1. So tasty looking, so Pinterest-worthy. Mmmm!!


    1. Thank you! X


      1. Muffins are one of favorites to gobble up.


    1. They are pretty good!


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