Zucchini fritters
There are periods when I cook these zucchini fritters every other day, and then I switch to something else, only to rediscover them later! Every time I make them, I change things up a bit: sometimes I add tinned corn, cilantro, or skip the spinach if I don’t have any on hand.
Rice flour and all-purpose flour both work equally well in this zucchini fritters recipe.
For a vegan version, substitute the cheese with nutritional yeast, and the eggs with chickpea flour (about 2 tablespoons per egg).
The versatility of this recipe means you can customize it with whatever you have in your pantry, making it a great go-to dish for using up leftovers!
Enjoy these zucchini fritters as a snack, side dish, or light meal. They’re crispy on the outside and soft on the inside, making them a perfect addition to your weekly meal rotation!
Note on the nutritional values: These values will vary depending on the type of cheese, flour, and how much oil you use. Substituting vegan options like nutritional yeast and chickpea flour will also affect the nutritional content.
- Ingredients
- 2 small zucchinis (or 1 large zucchini)
- 1 egg (or chickpea flour for a vegan version)
- A bunch of fresh spinach
- 2-3 tbsp cheese of your choice (grated)
- 4 tbsp flour of your choice (adjust as needed)
- Salt and pepper to taste
- Optional: tinned corn, crumbled feta, chopped dill, or other add-ins
- Oil for frying (any preferred oil with neutral flavour)
Method
Wash and grate the zucchini. Set aside half of the grated zucchini.
Briefly process the other half in a food processor with the, spinach, egg and cheese.
Stir in the remaining grated zucchini and any optional add-ins you're using.
Heat some oil in a deep frying pan over medium-high heat. Fry the fritters for about 3-4 minutes per side, or until golden brown and crispy.