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Fritters for breakfast, lunch or dinner

Who doesn't love a meal that you can have at any time of the day?!

Fritters are a great way to include hidden veggies. They are loaded with protein and are the perfect addition to lunch boxes.

Delicious hot or cold, these vegetarian serves of deliciousness can become a weekly staple in your household. Find these ingredients in your weekly boxa or add items on from the extras list.

Zucchini, Feta & Herb Fritters

Ingredients (makes 9-12)

3 zucchini

1 bunch asparagus

80-100g Feta

2 eggs

1 shallot

5 chives

2 tablespoons of parsley

1 tablespoon coriander

1 tablespoon mint

1/4 cup spelt flour (or plain flour)

1/2 cup self raising flour

5-6 tablespoons olive oil (more if required)

Salt/pepper to taste

Serve with 2 tablespoons sour cream and a combination of diced herbs.


Grate zucchini in a box grater and place in a colander. Salt lightly and set aside for 15 minutes. Squeeze all the excess moisture out of the zucchini and add to a large bowl.Finely dice the asparagus, shallots and chives. Finely dice the herbs (mint, coriander and parsley). Add all these ingredients, along with egg, crumbled feta, flours, salt and pepper to the bowl and combine well. Heat a large pan on medium/high heat with olive oil. When hot, scoop in a heaped tablespoon of the mixture. Add no more then 3-4 fritters in the frying pan at a time.Cook and allow to brown before gently (approximately 3 minutes) flipping to cook on the other side. When cooked place on absorbent paper.Cook the remainder of the frittersServe with herbed sour cream

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