Zucchini Fritters

These easy homemade zucchini fritters are quick to make and are the perfect simple and healthy light lunch, dinner or brunch! These fritters are made dairy free and are crispy on the outside and tender in the centre. They are our absolute favourite way to enjoy fresh summer zucchini!

Course Light Lunch

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings fritters

Calories 81kcal

Author Sally

Ingredients

2-3 medium zucchinis
pinch salt
¾ cup self-raising flour
2 tablespoons nutritional yeast
½ teaspoon mixed herbs
1 egg
1-2 tablespoons olive oil

Instructions

Grate zucchini and place in a bowl. Sprinkle with a pinch of salt and set aside for 5 minutes. The salt will draw out the excess liquid.
Using your hands, squeeze out as much excess moisture from grated zucchini as possible. Place zucchini back into a bowl and add flour, nutritional yeast, herbs and the egg. Mix everything together until well combined.
In a non stick pan, heat a tablespoon of olive oil over medium heat. Scoop about ¼ cup amounts of the batter per fritter into the pan, pressing down to ensure the fritter cooks evenly. Cook for 2-3 minutes each side or until golden brown on each side and cooked through. Transfer onto a plate lined with a paper towel and repeat with remaining mixture, adding more oil as necessary until all batter is used. Serve immediately and enjoy!

Notes

You can serve your fritters with your favourite sauce. I like to serve my fritters with mayo and a sprinkle of fresh parsley.

If you don’t have self raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.

Nutrition