During summer zucchinis and or courgettes are in abundance. I am always dreaming up new ways to eat zucchini. This week on my episode of What's for Dinner? I share my zucchini (courgette) fritters. They're easy to make, low carb, calorie and a fun way to eat more vegetables. I made my zucchini courgette fritters with rice flour to make also gluten-free, if this isn't important for you, add regular flour.
This recipe is super adaptable to add your favourite spices and cheese. I have made these feta cheeses, parmesan or grated mature cheese. Zucchini/ courgette fritters are delicious as a healthy snack, or a light lunch or dinner served with a salad.
Takes = 20 minutes
Makes = about 16 small fritters to serve 3-4
- Zucchini /courgettes – 2 medium/large grated (about 2 cups)
- Eggs – 1
- Rice Flour (or your preferred flour) – 1/2 cup to 3/4 cup
- Salt and pepper to taste
- Garlic powder (or 1 clove of fresh garlic) – 1 tsp
- Small onion or shallots – finely chopped
- Zest of 1 lemon
- Ground coriander – 1 tsp
- Ground cumin – 1 tsp
- Sweet paprika – 1 tsp
- Cayenne pepper – 1/8 tsp
- Cheese like feta, grated parmesan or grated cheddar – 1/4 cup
- Oil for shallow fry
- Yoghurt for serving
Grate zucchini then place in a large bowl, sprinkle with a teaspoon of salt and sit for 10 minutes, this will draw out the moisture from the zucchini's. Pat with a clean tea towel or paper towel to remove the moisture.
Add in beaten egg and all ingredients, mix until combined. If wet add a little more flour.
Brush a small amount of oil the the base of your shallow frying pan and heat on a medium heat. Using two dessert spoons dipped in warm scoop of the mixture then place in the fry pan. You could also form a flat disc patty shape instead. Cook for a few minutes either side until golden. Finish off in a medium oven for 5 minutes to ensure they are cooked inside. Serve warm with salad. Top with yogurt, soured cream or relish.