A food that I have never been friends with is the humble zucchini. Every time we get takeaway noodles for dinner I pick around and dig out all of the huge chunks of disgusting zucchini that insult me by being mixed amongst the deliciousness of my dinner. That is just how I felt about it – until I ate these zucchini fritters!
Now don’t get me wrong, these fritters haven’t exactly cured that feeling I have of zucchini in my noodles, I will most definitely still pick it all out, but it has introduced me to a way to actually enjoy this vegetable.
Growing up I was a notorious fussy eater. Somehow I survived my childhood on plain boiled pasta and vegemite sandwiches. So every time I overcome another food that I used to hate so much it feels like a little win! Take mushrooms. I used to hate these guys, now I make sure to include them in as many dishes as I can! I am pretty sure this is the beginning of a long relationship with zucchini…
These zucchini fritters are a great way to include more vegetables in your diet and they are so easy to make. This recipe has caused zucchinis to find their way into my trolley more often than I ever would have ever expected! I love recipes that are healthy, cheap to make, and quick to get on the plate.
This recipe uses very basic ingredients that you will probably have on hand. One thing though that may be a little unusual, but has become a staple in my cupboard, is the addition of savoury or nutritional yeast. Being dairy-free I am often searching for alternative cheese options to incorporate into my food to add that same kind of flavour. With such a unappetising name I was originally hesitant to give this stuff a try, but these little flakes have allowed me to indulge in foods I thought I would never eat again! I most commonly use it to make a béchamel style sauce for dishes such as lasagne and mac & cheese, but in this recipe I have used the flakes in place of Parmesan. Feel free to just use Parmesan if dairy is not a problem for you, but if you are interested savoury yeast is available at most health food stores.
This fritter recipe has become my go to. It is so adaptable! When it is the end of the week, see what vegetables you have around and throw them in as well for a delicious variation. My favourite alternative would be the addition of grated sweet potato with the zucchini, although peas and corn always work well.
There really is no excuse not to make these zucchini fritters. You will be loving this weird green vegetable like I am in no time! They are just perfect for a light lunch or paired with a salad for a weeknight dinner.
- 3 medium zucchinis
- Pinch salt
- ¾ cup SR flour
- 2 tblsp savoury yeast flakes
- ½ tsp mixed herbs
- 1 egg
- Grate zucchini and place in a bowl. Sprinkle with a pinch of salt and set aside for 5 minutes. The salt will draw out the excess liquid.
- Using your hands, squeeze out as much excess moisture from grated zucchini as possible.
- Place zucchini back into a bowl and add flour, savoury yeast, herbs and the egg lightly beaten.
- Mix everything together until well combined.
- In a non stick pan sprayed with oil over medium heat, fry heaped tablespoon amounts of the mixture, pressing down to ensure the fritter cooks evenly.
- Cook for 2-3 minutes each side or until golden brown on each side and cooked through.
- Transfer onto a plate and repeat with remaining mixture.
What is your favourite way to eat zucchini? Is there a vegetable that you just do not like? Let me know in the comments!