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.
zucchini fritters
INGREDIENTS
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
METHOD
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.
You might also like…
pea fritters
sweetcorn fritters
carrot fritters
Is there anything you can suggest I could use instead of egg to combine fritters? My little one is allergic to egg and I so want to make something like this for him and his brother.
Yum! I’m making these right now. Don’t have a baby to wean but really excited to try this recipe, and hopefully lots more!
these look amazing! i can’t watt to try them with my twins! Just curious about refrigerating them or even freezing them – i’d love to make a big batch and either cook them as needed or cook a bunch to freeze and reheat as needed. Have you tried either? how does it work out?
These fritters freeze wonderfully! Simply wrap individually (for easy defrost) or pop into a freezer container (in between layers of greaseproof paper – so they don’t stick). They can be stashed in the deep freeze for up to 3 months. Happy cooking x
thank you so much – i think i might be whipping some up tomorrow. Can’t wait to try them.
Hi can I freeze these? Thanks X
I just stumbled on your site and very happy I did as I love the look of all your recipes! I made these fritters today and they really taste delicious! However mine came out a little doughy, I tried making smaller ones and they still had a bit of stodge to them. Just wondered how yours come out and what I might be doing wrong! (Ps I used 2 zucchini’s, one big fat one and a small one). Thanks!
I made these today yummo! My 9 month old ate 2 fritters. I didn’t have any mint but were still very tasty. Thanks for recipe!
Just made these and wow – so much flavor and so delicious. Even my picky 3 year old and husband enjoyed them!
Hi, thank you for all these wonderful recipes. Just a question regarding allergies. Mr A, nearly 7 months, has a nut, dairy and egg allergy… I love making fritters… Can I use a substitute or are there any other recipes without egg? Also any muffin recipes without egg or egg substitute? Thank you so much as I’m a bit stuck with food options! mr A loves his food! 🙂
Hi! I’m so sorry to hear your little one has allergies – so many children do! I haven’t tested my fritter recipes without an egg so I can’t be sure if they would still hold together – but I wonder if you divided the mixture in 2, blitzed half of it in a processor and mixed it back in with the remaining mixture if they fritters would then hold together when cooked. The blending process just might create enough stick and consistency! It’s certainly worth a try. Also the muffins can be made using a store bought egg substitute or alternatively you can replace 1 egg with 1 banana (mashed) or 1/4 cup apple sauce. Both yield very similar results. I hope this helps! Please report back, I’d love to know how you go! X
What about using chia seed gel?
Hi, I just made these and didn’t use any egg but added enough flour so that I could make mini pancakes with them. They are delicious. I used a red onion and added some garlic.
So happy you enjoyed them! And thanks for letting me know about your egg substitution, so good to know! Kayla x