Zucchini Fritters

The perfect brunch, lazy lunch or easy peasy dinner recipe, packed with veggies and made to fill grumbling tummies, these zucchini fritters will become a household favourite.

40 min


  • 3 zucchini
  • 1 tsp salt
  • 2 cups baby spinach, roughly chopped
  • ⅓ cup finely grated parmesan
  • ¼ cup chopped chives
  • 1 large clove garlic, crushed
  • 2 eggs
  • ⅓ cup Meadow Fresh Kalo Natural Yoghurt 
  • ½ cup Edmonds plain flour 
  • ½ cup rice flour 
  • 1 tsp baking powder
  • ¼ tsp black pepper
  • 2 Tbsp olive oil 

Herby Yoghurt Sauce


Grate zucchini and place in a colander in the sink. Mix in salt and leave to sit for 5 minutes. Press down with paper towels to remove excess moisture, then transfer to a large bowl.

Add spinach, parmesan, chives and garlic to zucchini. Mix well. Whisk together eggs and yoghurt and stir into zucchini mixture. Add flours, baking powder and pepper and stir until
just combined.

Preheat oven to 100ºC fan bake. Place an oven rack over an oven tray.

Add 1 tablespoon oil to a large frying pan on medium heat. Place approximately ¼ cup measurements of mixture in the pan and gently spread out into rounds. Cook fritters for 2-3 minutes each side, until golden brown.

Place in the oven on the rack to keep warm while you cook the remaining mixture. Add more oil to the pan as required. Serve fritters topped with herby yoghurt sauce.

Herby Yoghurt Sauce

While fritters are cooking, whisk together all sauce ingredients and season to taste with
salt and pepper.


• For a gluten-free option, swap plain flour for plain gluten-free flour and make sure baking powder is gluten-free.

• Bacon or smoked salmon make a delicious addition to this meal. Try adding slices of tomato and avocado too.

• You can swap the chives for spring onions, if you prefer.