Zucchini fritters

The recipe is from No Recipes, an odd name, if you ask me, for a recipe website. There Marc calls it Fluffy zucchini pancakes. To me fritters feels like a more Australian name for these. They are fabulous.


  • 3 large eggs
  • bit less than 100g or 3/4 cup plain flour
  • half a teasp baking powder
  • salt and pepper
  • grated zucchini, he suggests 350g
  • gruyere cheese 100g
  • spring onion thinly sliced
  • sour cream for serving
  • oil or ghee for frying


Mix the dry ingredients, add the zucchini and cheese. Beat the eggs and mix in. Non-stick pan add oil and when hot add the batter in spoonfuls, flatten. Should make about eight altogether.

Fry until golden brown, turn and remove when cooked.


I used two eggs and a strong cheddar instead of gruyere. Instead of sour cream, I served them with drained yoghurt mixed with a little olive oil, lemon juice and salt and pepper.

Totally fab. I’m starting to think it’s impossible to go wrong with pancakes. And such an easy quick meal.

I’m wondering about trying this with besan flour instead. Will report on that.





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