Looking For A Great Way To Use The Abundance Of Zucchinis Available This Summer – Then Think Zucchini Fritters?
This super easy and healthy zucchini fritter recipe is a great way to use up any leftover zucchinis currently building up in your fridge and if you don’t have any, then definitely go, and stock-up while they are in season! It’s such a healthy recipe that makes for the perfect side to accompany a salad, meat side, or as a lunchbox staple for the kids.
Tell me more about the humble zucchini
Zucchini, also known as courgette, is a type of summer squash. While it’s commonly cooked, many people enjoy eating zucchini raw, as it works great in salads, with dips, or spiralised to make low-carb noodles. Often thought of as a vegetable, however, botanically speaking it is a fruit that can benefit your health in many ways:
- Packed with Nutrients: a good source of soluble fibre, vitamin C, and potassium.
- Promotes healthy digestion – the soluble fibre that acts as a source of nourishment for gut health.
- Said to help promote weight loss – high in water super low in calories.
This recipe comes together quickly and easily – grate, stir the batter and then cook – voila!
Three easy tips when making zucchini fritters
- Do not (I repeat, do not) skip draining the excess water that comes from shredded zucchini; or your end-result will be soggy fritters.
- One tip for getting rid of extra moisture: place the zucchini in a colander and toss it with a little salt – let it stand in the sink for at least 10 minutes. Place the zucchini in the middle of a clean tea towel and gather up the sides and use your muscles to squeeze the zucchini over the sink until all extra water has been squeezed out.
- Season, season and season the fritters to your taste – get creative with chilli flakes or lemon zest.
- Don’t cook too many fritters at once – otherwise, they won’t crisp up.
Steep, sip and happy cooking!
4 medium zucchini coarsely shredded
1/2 teaspoon salt (we are a little partial to Murray River Salt)
1/2 cup of good quality all-purpose flour ( we use wholemeal)
2 large free-range eggs beaten
1/3 cup of crumbled feta (we used Tweed Valley Whey Farmhouse chilli fetta), however, cheese is always a personal choice, so feel free to replace with a tasty cheddar – grated!
4 tablespoons of natural yoghurt (can be swapped out for sour cream)
2 tablespoons of chopped spring onions plus more to serve
Salt & pepper to taste
Olive oil for frying
Herb of your choice for serving
Prepare zucchini: Place the zucchini in a colander and toss with 1/2 teaspoon salt. Let stand in the sink for 10 minutes, then transfer to a clean tea towel and squeeze out any excess liquid.
Prepare the batter: Combine flour, eggs, cheese, one tablespoon of spring onions, salt and pepper in a medium mixing bowl until smooth. Add zucchini and stir well. Heat the oil in a large pan over medium-high heat. Drop batter by tablespoonfuls, flattening a little with the back of the spoon. Fry, about 2 minutes on each side, until crisp and golden.
Combine yoghurt and remaining spring onions and serve with fritters topped with your favourite herb.
What tea could I enjoy with my fritters?
Tea can truly enhance the subtle flavours of food. Deciding what tea best compliments your meal can be an enjoyable learning and delicious experience – some of your best pairings can come from your very own trial and error.
If you are a Madura green tea drinker, you are definitely in luck – the earthiness and vegetative palette of a green brew work beautifully with this dish and in fact with most vegetarian dishes.
If green tea is not your thing and you would prefer a robust black tea, then consider a Madura Assam, Premium Blend or English Breakfast; all three make excellent accompaniments with most breakfast dishes.
Madura is committed to producing pure, healthy tea that is bursting with flavour. To read more about Madura Tea Estate or discover all of our quality blends, organic and herbal teas we welcome you to visit our online store.