Zucchini fritters
This is an easy vegetarian recipe, especially for summer BBQs. Zucchini - or courgette - fritters are delicious and healthy, plus you can make them gluten-free by swapping out with spelt flour. We love the addition of the feta.
Ingredients
- 4 zucchini (courgettes)
- 1 tsp salt
- ½ onion chopped
- 2 cloves garlic crushed
- 1 tsp cumin seeds roasted
- salt and pepper
- ½ cup flour
- 100 g feta cheese chopped
- 1 tbsp rice bran oil
- aioli or mayo to serve
Instructions
- Grate the zucchini. Place in a colander and sprinkle with a teaspoon of salt. Set aside.
- Finely chop half an onion and sauté with two crushed cloves of garlic.
- Place grated zucchini on paper towels and pat dry to remove excess moisture. Pat dry again. Removing the moisture is key.
- Add the courgette to the onion/garlic with one teaspoon of cumin seeds, salt and pepper and half a cup of of your preferred flour and diced feta cheese.
- Heat a medium sized pan, add rice bran oil, dollop in mixture and fry your fritters on both side till golden and crispy.
- Serve with your favourite salad and a grunty aioli or herbed mayo.
Tried this recipe?Let us know how it was!
Absolutely delicious and hubby said it was “Ponsonby Rd” good. You can get more moisture out by squeezing hard in a clean tea-towel. I needed an egg to bind because my mixture was too dry! I served with a zingy salsa and relish mayo. Fabulous and great to add to the reperoire with the courgette glut upon us. Tip: you can briefly dry-fry the cumin seeds until they start to release their fragrance, and then just add in the oil, onion and garlic and cook till soft.
I’ve done everything as per the recipe & my fritters are a soggy mess.
What went wrong??
Hi Claire, twiddle a bit with the flour ratio? Try half to a cup and maybe even add an egg to bind if you eat eggs. Definitely need to let the salt work its magic in the colander prior. And the pat dry thing. Let me know how you get on! Happy cooking. Trudi