Zucchini Fritters

 

I swear my household keeps the zucchini farmers of Australia in business; it really does feature in most of my home cooking. I love zucchini because not only is it tasty, but rich in Omega-3 and Omega-6 fatty acids which are important for brain function, and also a good source of Folate and Potassium.

These fritters are so versatile, you can play with whatever ingredients you have in the fridge at the time - some other great options are broccoli, asparagus, spinach.

My kids love these hot or cold, and they're such an easy way to get veggies in!

Makes: 9 fritters

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

 INGREDIENTS

  • 2/3 cup flour of choice (I use wholemeal)

  • 1/3 cup milk

  • 2 eggs

  • 1 cup frozen mixed peas & corn kernels

  • 1 tbsp cumin

  • 1 tbsp dried dill

  • 2 zucchinis, grated with excess liquid squeezed out

  • 100g haloumi, grated

  • Olive oil

 METHOD

  1. To make your fritter batter whisk flour, milk, and eggs together in a bowl

  2. Add the zucchini, halloumi, peas & corn, cumin and dill and stir to combine

  3. Pour a thin layer of olive oil into a frying pan and turn on to medium heat

  4. Spoon portions of the fritter mix into the pan and cook for approximately 2-3 minutes before flipping and cooking on the other side

  5. Place cooked fritters on a plate with a paper towel to absorb any excess oil

  6. Enjoy immediately topped with Greek yoghurt and a squeeze of lemon

TOP TIPS

  • Baby (6 months+): Cut into slices and offer as finger food

  • Freezer friendly: Place cooked fritters layered on baking paper and enjoy another day

 
Main CourseSamantha ChanZucchini FrittersComment