"We are slowly heading towards the end of August which also means the end of zucchini season. Do you guys like zucchini? As I absolutely love this versatile veggie I have been using a lot of it in my kitchen lately. One of my favourite zucchini recipes are these fritters. They are so easy, quick (additional + during these hot days) and simple to make yet so delicious! Nicely herbed, slightly cheesy on the inside and so crunchy on the outside. They taste great with thick yogurt and paired with a salad they make a nutritious, filling lunch or dinner."
Zucchini fritters
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Prep time: 30mins
Cook time: 10mins
Serves or Makes: 10
Recipe Card
ingredients
- 260 gram shredded zucchini (weight after excess water has been drained)
- 1 shallot
- 3 cloves of garlic
- 1 tablespoon flaxseed
- 30 gram chickpea flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 25 gram finely chopped spring onions or dill or spinach
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon nutritional yeast, optional
- 2 tablespoons oil, for frying
- 2 tablespoons thick yogurt, to serve
- 1 handful of fresh herbs, to serve
Method
Step 1
Wash and grate zucchini, place it in a bowl, sprinkle with salt and leave for 15mins. Salt will draw the excess moisture out of zucchini.
Step 2
Squeeze the water out using your hands or clean kitchen towel. Put zucchini in a bowl, add finely chopped shallot and spring onion, minced garlic, flaxseed, salt, pepper, capers, lemon juice and zest and nutirional yeast, then mix. Add chickpea flour and mix until well combined. Allow the mixture to sit for 10mins – during that time chickpea flour will absorb the moisture and create a batter.
Step 3
Heat oil in a pan. Place 1,5tbsp of butter on a pan and fry for 4-5mins. Flip the fritter and fry for 3-4mins. Place on a plate with paper towel on it to get rid of excess oil. Serve with thick yogurt and fresh herbs.