Zucchini Fritters

Mar 31, 2015
These fritters make a delicious snack or can be part of a hearty meal served with mashed sweet potato and steamed greens. I especially love them served with a poached egg on top. You could even pack them as a ‘burger’. Simply spread a wholesome roll with avocado, lay a fritter down and top with fresh salad… A great packed lunch.


  • 4 zucchinis
  • 5-6 spring onions, finely chopped
  • 250 goat’s feta
  • A small bunch fresh parsley, leaves only, chopped
  • A small bunch fresh mint, leaves only, chopped (reserve some for garnish)
  • 1 tablespoon dried mint
  • 1 teaspoon sweet paprika
  • 150g spelt flour
  • Salt and pepper to taste
  • 3 organic eggs, beaten
  • Coconut oil/ghee for pan frying


  • Grate the zucchinis with a hand-held grater or in a food processor.
  • Spread the grated zucchini on some paper towel and leave for 15-20 min to get rid of any excess wetness.
  • Place the spring onion in a bowl and crumble in the feta.
  • Add the chopped parsley, mint, paprika, dried mint, spelt flour and season with salt and pepper.
  • Add the eggs and zucchini and mix to combine.
  • Heat a tablespoon of oil in a large frying pan on medium heat. Scoop a heaped tablespoon of the mixture, place on the hot pan, flattening down with the back of a spoon. Do this for the remainder of the mix, placing as many fritters at a time as will fit in your pan.
  • Cook fritters for about two minutes on each side until golden and transfer to a platter.
  • Serve with lime wedges and sprinkle with a little freshly chopped mint.

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