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Olwen Anderson's Blog

Zucchini Fritters

Monday, July 02, 2012

This is such a simple recipe that I wasn't planning to post it. But two of my clients have asked for it, so here it is. It's a favourite breakfast for me, because it includes protein and vegetables. Sometimes I'll cook some mushrooms to have with it - and if I've got time, I'll heat some ratatouille too. But even just the fritters are great. I don't know how they taste cold - they've never lasted that long in my kitchen.

Ingredients (for one)

100g zucchini, grated

pinch salt

one egg

one tablespoon flour (Note: Potato flour gives the best results, creating a moist but not oily fritter. Wheat flour will produce a drier and firmer textured fritter. Arrowroot flour won't hold the fritters together at all.)


Mix ingredients together with a fork. 

Drop onto a spray oiled pan in tablespoon sized dollops. Flatten a little, they'll cook more effectively that way.

Flip over when one side is brown, cook the second side, and they're ready.

Note: If they're gooey inside but dark brown on the outside, they were either too big, or your frypan too hot.

My favourite way to eat these fritters is with home made baked beans (recipe here) or some ratatouille (recipe here)

Jazzing them up:

If you like spicy foods, you could include a pinch of dried chilli in the batter.

Making it faster:

If I'm in a hurry, I will create just one big fritter of omelette size. 

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