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Zucchini Fritters

recipe by Barefoot Yoga and Wellbeing


4 cups shredded zucchini

2/3 cup all-purpose flour

2 large eggs, lightly beaten

1/3 cup sliced spring onions (green and white parts)


Place the shredded courgette in a colander set over a bowl and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the courgette as possible. Transfer to a large bowl.

Add the flour, eggs, sliced spring onions, salt & pepper to the bowl, stirring until the mixture is combined. Heat oil in a pan (olive oil but vegetable oil is better as it gets hotter). Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan. Cook the zucchini fritters until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt.

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