zucchini fritters

These are lovely topped with a poached egg for breakfast or served with a salad for lunch or dinner. They make a great finger food for any little ones in your house and are perfect as an on-the-go snack. You may wish to switch the parsley for coriander, or whichever herbs you have on hand.


2 large zucchini

½ medium sweet potato, peeled

1 golden shallot or ½ small red onion, finely diced

½ cup chopped flat-leaf (Italian) parsley leaves

75 g (½ cup) wholemeal SR flour

3 eggs, lightly beaten

Oil, for shallow frying

Mashed avocado, to serve (optional)

Greek natural yoghurt, to serve (optional)

  • Makes 25-30


Grate zucchini and sweet potato into long shreds. Place into a bowl. Add shallot / onion, parsley, flour and eggs and mix to combine thoroughly.

Heat oil a large frying pan on medium. In batches, cook heaped tablespoons of mixture for 2-3 minutes each side, until golden and cooked through (makes approx. 25-30). Transfer to a plate to serve.

Serve with mashed avocado and yoghurt (if liked).