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Zucchini fritters

Quick and easy to make and a hit with the whole family. Full of goodness with peas, spring onions and garlic.

Zucchini fritters

Preparation: 30 minutes

Cooking: about 8 minutes

Makes about 18 fritters


  • 2 large zucchinis (courgettes)

  • 1 teaspoon salt

  • 2 organic eggs, lightly beaten

  • 1 spring onion, finely diced

  • 1 cup peas (fresh or frozen)

  • 4 or 5 cloves of garlic, minced

  • 1 cup whole wheat flour

  • 1 teaspoon baking powder

  • Salt & pepper to taste

  • Organic cold pressed virgin coconut oil


  • Shred the zucchinis into a large bowl and add 1 teaspoon of salt. Set aside for about 10 minutes.

  • Squeeze the zucchinis with your hands to get as much of the liquid out as you can and discard the liquid.

  • Add the eggs, spring onions, peas and garlic to the zucchinis.

  • Combine the flour, baking powder, salt and pepper and mix it into the zucchini mixture. If it is too runny, add more flour.

  • Heat a couple of tablespoons of coconut oil in a pan on medium heat.

  • Use a tablespoon and drop spoon-fulls of the mixture into the pan and fry the fritters for about 4 minutes on each side.

  • Add more coconut oil for the next round of fritters.

Serve with sour cream and pesto or guacamole and a salad.

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