I love eating these fritters in the morning and mixing up the garnishes each time. I freeze the left overs in zip lock bags with baking paper between each fritter so I can conveniently reheat in the toaster during the week.

Zucchini Fritters



  • 2 cups zucchini grated (1 large approx)
  • 1 cup SR flour
  • 1 tablespoon chia seeds
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons mint finely chopped
  • 2 tablespoons chives finely chopped
  • 1 cup cottage cheese*
  • 50g melted butter
  • 3 eggs
  • 3 tsp salt

Yield 16 fritters approx. 10cm diameter.


  1. Place the grated zucchini into a sieve and sprinkle with 2 tsp salt and set aside.
  2. Place the flour, chia seeds, parmesan, chives, mint and 1 tsp salt into a bowl.
  3. In a separate bowl whisk the egg and cottage cheese and butter together.
  4. Using the back of a spoon press down on the zucchini to remove as much water as possible.
  5. Add the zucchini and egg mix to the dry ingredients and mix well.
  6. Heat a large frypan on a medium low heat then add a good splash of olive oil.
  7. Spoon the batter into the pan making 1cm thick fritters.
  8. Flip after 3 minutes or until golden brown.
  9. Cook remaining side until golden brown, this should take less than 1 minute.
  10. Serve fritters with fresh guacamole or homemade tomato relish with a squeeze of fresh lemon juice.

*I love Barambah Organics Very High Protein Cottage Cheese as it only has 0.2g fat per serve, a tangy yet creamy taste and a smooth mouth feel. You can have it home delivered in Brisbane from HomeFresh Organics or pick up at selected organic food retailers.

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I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.