This simple yet nutritious recipe provides a quick and tasty lunch for all occasions. Your zucchini fritters can be taken for a packed lunch or plated for sharing. It’s also a delicious way to sneak in vegetables to your kids’ meal.



  • 2 cups zucchini, grated
  • ½ cup milk
  • 1 egg, beaten
  • 1 cup plain flour
  • 1½ tsp baking powder
  • ½ cup cheddar or parmesan cheese, grated
  • ½ tsp paprika
  • Salt and pepper to taste
  • Vegetable oil for frying (canola or sunflower)
  • Sweet chilli sauce or sour cream for dipping


  1. To remove the excess water in your grated zucchini, toss it with a few sprinkles of salt, then let it sit for a few minutes. Using your hands or a cheesecloth, squeeze handfuls of your grated zucchini to drain. Transfer it to a colander.
  2. Fill your frypan with enough oil for pan-frying. Heat it up to medium high heat.
  3. In a mixing bowl, whisk the milk and egg together.
  4. Sift the dry ingredients together then add the egg mixture. Combine.
  5. Fold in the grated zucchini and cheese. Mix and season to taste.
  6. Once the oil is hot enough, use an ice cream scoop to transfer equal portions of your zucchini mixture into the oil. Use a slotted turner to flatten each mound into a patty.
  7. Fry one side for a few minutes until golden then flip each to cook the other side.
  8. Place the cooked fritters on a plate or rack lined with paper towels to drain excess oil.
  9. Serve with chilli sauce or sour cream for dipping and fresh garden salad.

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