Zucchini Fritters

Zucchini Fritters

Nourishing: 2 people
Time: 30 minutes


1 large zucchini, grated
1/2 cup flour of preference (I used an organic wholemeal, use gluten-free if required)
1 garlic clove, crushed
1 heaped tsp vegetable stock
1/2 tsp fine salt of preference (I used Pink Himalayan) 
Pepper to preference
1 tbsp coconut oil, melted
Sides / Garnishes: side salad of fresh spinach and basil, avocado fan, kimchi, hummus and sliced red onion - or whatever you have on hand and would like to add as a side. 


  1. Place grated zucchini into a sieve or colander and squeeze out into the sink all excess liquid. Place in a medium sized mixing bowl.
  2. Heat a frypan on medium heat. 
  3. Add all of the remainder fritter ingredients to your mixing bowl and combine - you should have a dough like consistency, slightly sticky but able to be moulded into a ball. 
  4. Divide fritter mixture into 4 and using your hands mould each into a ball. Add to hot pan and squish down with a spatula so they are thin fritters (around 1cm).
  5. Cook on both sides for approximately 7-10 minutes each side, or until golden and crunchy like you prefer.
  6. Plate up: stack 2 zucchini fritters per plate/person and pop on all your sides and garnishes.
  7. Breathe, extend gratitude to these ingredients and to the Earth and set the intention to nourish your body with this meal. Enjoy!

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