Zucchini fritters

Zucchini fritters

These fritters are quite versatile. You can have them as a side with some protein for dinner, they are great for breakfast with a poached egg or 2, serve as a part of a salad or have them as a little snack!


◦                3 medium to large zucchini, grated and squeezed of excess water. This is important, otherwise your fritters will be soggy.

You can squeeze the excess moisture out, push into a fine sieve or leave for a few hours sprinkled with a little salt.

◦                1 red onion, finely diced

◦                2 cloves garlic, finely minced

◦                1 egg

◦                2 tbsp freshly chopped dill

◦                1 tbsp freshly chopped mint

◦                1 tbsp freshly chopped parsley

◦                3/4-1 cup of almond meal

◦                100 grams of goats feta, crumbled*

◦                salt and pepper to taste. You may also wish to add some dried chilli flakes or sumac.

* For those doing the detox, you may need to substitute 1/2 a beaten egg for the goats feta.


  1. Pre heat your oven to 180 deg C.
  2. Saute the onion and garlic in a little olive oil until it becomes translucent. Set aside to cool.
  3. Combine all other ingredients in a large bowl. Add cooled onion mixture.
  4. Using your hands combine the fritter mixture. If you find that it’s still a little wet add some extra almond meal.
  5. Form the mixture into small patties & place them on a baking tray lined with baking paper.
  6. Brush the tops of the fritters with a little olive oil and bake in the oven for 10 minutes. Take them out and using a spatula, carefully flip them over, brush the tops again with olive oil and finish cooking them for another 10 minutes.
  7. Once cooked allow them to cool slightly and serve them with a salad and a squeeze of lemon.

Will keep in the fridge for a few days or you can freeze them in batches.

Screen Shot 2013-11-06 at 10.52.42 pm

3 thoughts on “Zucchini fritters

Add yours

  1. Sounds lovely! Have some prep to do this weekend..! Have you tried to make spinach bread before? Is it good? Does it work?

  2. Hi Dr Kim, I have never made spinach bread before- it sounds good though. I have made pumpkin bread and zucchini bread which worked well. Let me see what I can come up with tonight!
    It does really help doing some ‘prep’ work, that way you always have good food choices available. I always have a jar of my protein balls in the fridge- they have been very handy!

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