Zucchini Fritters With Yoghurt Dressing

A savoury snack or a satisfying main meal, these fritters will make vegetarians say ‘mmmmmm’ with every mouthful.

Serves 2

Prep Time – 20 Minutes

Cooking Time – 10 Minutes


3 medium zucchinis

½ cup self-raising flour

½ cup Parmesan, finely grated

3 shallots, ends trimmed, thinly sliced

1 egg, whisked

¼ cup fresh continental parsley, chopped

2 tsp dried oregano leaves

1 tsp salt

¼ tsp ground nutmeg

4 tsp olive oil


250 gram tub of plain yoghurt

½ lemon

½ clove of garlic, minced

Handful of mint, finely sliced

½ tsp of seeded mustard


Trim the ends from zucchinis and coarsely grate.

Squeeze out as much excess moisture as possible.

Transfer to a bowl and stir in self-raising flour, Parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Combine dressing ingredients in a small bowl, mix well and set aside for serving.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop half of the zucchini into pan. Cook for 1 ½ minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsps olive oil and remaining zucchini mixture.

Foodies Note: One finely sliced small chilli can be added to the zucchini mixture for some extra kick.