To say we love fritters is quite the understatement.
Since beginning our baby led weaning journey I’ve conjured up batches of carrot fritters, sweet corn fritters, pea fritters & today I’m sharing with you a lovely batch of gorgeously green, zesty and golden zucchini fritters, our favourite thus far.
Whenever greeted with food type questions from mum’s & dad’s beginning their blw journey I always recommend fritters! To me fritters are the perfect food for delivering oodles of vegetables and goodness to our bubby’s in an easy to handle & delicious little package!
And once you’ve mastered the basic fritter recipe you’re free as a bird to spice the fritters up with the flavour combinations you love. Today I added a heap of fresh mint and lemon zest to our batch of zucchini fritters to give them a zesty light freshness and I also stirred through a little grated parmesan that melted to oozy perfection throughout the fritter.
When serving up lunch I decided to stir together a last minute accompaniment a mint and lemon yoghurt dressing. The cool, refreshing, zesty dressing was perfect alongside the crispy golden fried fritters and Grace demolished her fritters and dressing along with a handful of rocket and cherry tomatoes.
To create your own batch of super easy and completely delicious zucchini fritters simply…
Begin by grating 3 large zucchinis. Pick up handfuls of zucchini and squeeze out the excess water.
In a large bowl place the zucchini, flour, egg, parmesan, lemon zest, spring onion and mint and mix to combine.
Heat a nonstick fry pan to medium-high heat and drizzle in a little olive oil to fry in. Place tablespoon measures of the batter into the fry pan and cook for 2-3 minutes or until golden, flip and cook for another minute until cooked through and golden. Transfer to a plate lined with paper towel. Repeat with remaining batter.
To serve with the golden zucchini fritters we made up a simple zesty yoghurt sauce by combining thick greek yoghurt with the zest and juice of a lemon and a small handful of chopped mint leaves.
Serve the zucchini fritters warm with a good dollop of the zesty yoghurt dressing and a simple side salad of rocket and cherry tomatoes.
3 zucchini, grated and squeezed of excess moisture
1/2 cup self raising flour
2 spring onions, finely chopped
1/2 cup mint, roughly chopped
1/2 cup parmesan, grated
1 egg (you may need 2 depending on the size of your zucchinis)
olive oil to fry in
Zesty yoghurt dressing:
1/2 cup greek yoghurt
zest and juice of 1 lemon
1/4 cup mint leaves, roughly chopped
rocket and cherry tomatoes, to serve
In a large bowl place the zucchini, self raising flour, spring onion, mint, parmesan and egg and mix to combine. Heat a nonstick fry pan to medium-high heat and drizzle in a little olive oil to fry in. Place tablespoon measures of the batter into the fry pan and cook for 2-3 minutes or until golden, flip and cook for another minute until cooked through and golden. Transfer to a plate lined with paper towel. Repeat with remaining batter.
For the dressing place the yoghurt, zest and juice of a lemon and mint leaves in a small bowl and mix to combine.
Serve the zucchini fritters with a good dollop of the dressing and a simple side salad of rocket and cherry tomatoes.
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