Zucchini, Feta & Basil Fritters


Fritters are one of my absolute favourite meals to make.  They are appropriate for any time of the day - breakfast, brunch, lunch, snack, dinner…anything.  How awesome is that?!  Not only that, they are so adaptable.  I’ve used zucchini here, but you could also use peas, corn, spinach, the list goes on!  

Sometimes fritters can be a bit heavy, however, because of the whisked egg whites, these fritters have a certain ‘souffle’ quality to them so they are lovely and light.  

PS.  They are also great for ‘hiding’ vegetables - something that the parents out there will appreciate!  #winning

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Zucchini, Feta & Basil Fritters

makes 12 | prep time = 15 minutes | cook time = 30 minutes



2 large zucchini, grated

pinch of salt

3 eggs, separated

3 spring onions, finely sliced (white and pale green parts only)

3/4 cup self raising flour

1 tsp baking powder

1/4 tsp garlic powder

100g feta, crumbled

20g parmesan, grated

handful of basil, roughly chopped

olive oil

lemon wedges to serve



Place the zucchini in a sieve over a deep bowl and mix in a generous pinch of salt.  Set aside for 5 minutes to drain the excess liquid whilst you prepare the other ingredients.

In a bowl, add the egg yolks, drained zucchini, spring onions, flour, baking powder and garlic powder and mix to combine (don’t be tempted to add more liquid).  Add the cheeses and basil, and using a spatula mix until well incorporated.  In a separate bowl, whisk the egg whites until soft peaks form.  Gently fold half of the egg whites into the zucchini mixture, being careful to retain as much air as possible.  Repeat with the remaining half.

Heat a heavy based fry pan over medium heat and add a tablespoon of olive oil.  Add 1/4 cup amount of batter per fritter.  Cook for around 4 minutes or until bubbles start appearing on top.  Carefully flip the fritters and to cook for 3-4 minutes on the other side before removing from the pan.  Allow to cool for 5-10 minutes so that the insides of the fritter can ‘set’ (they will seem a little uncooked if you get into them straight away).

Serve with a simple green salad and some lemon wedges.


Mel xoxo


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Mel Amos