Zucchini and Cheese Fritters

zucchini fritters

We took this scrumptious recipe from Sustainable Table’s Meat Free for a week recipe collection and modified it slightly. These are filling enough to be served as a dinner side but are a perfect, satiating afternoon tea for kids.

You can get the free download of the Sustainable Table’s ebook here.

ALLERGENS: gluten, dairy, egg


300g zucchini, grated
½ cup whole meal spelt self raising flour
½ cup whole meal plain spelt flour
2 eggs, lightly whisked
½ cup milk
½ onion or shalot, finely chopped
100g cheddar cheese, grated
1 TBS finely chopped fresh herbs (eg: basil and parsley are great)
Salt to taste
Ghee or coconut oil for frying


  1. Place the grated zucchini in a large bowl and stir through some sea salt, coating well; this will extract excess moisture from the zucchini which would otherwise make the fritters soggy when cooking; leave to stand for about 20 minutes.
  2. In the meantime, weigh out the flour and place in a large bowl with the grated cheese, chopped herbs and diced onion.
  3. Lightly whisk the eggs, add the milk and set aside.
  4. Rinse the zucchini of excess salt and place inside a tea towel and squeeze to remove excess liquid.
  5. Add the zucchini and egg and milk mixture to the dry ingredients and mix everything together to form a sturdy pikelet style batter.
  6. Form into patties about the size of a tablespoon sized and fry in a hot pan, cooking on each side until golden brown.

zucchini fritters batter

 These are delicious served warm with a chutney or relish. Enjoy!

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