• Lara Flanagan

Zucchini Fritters

Random gifts of kindness make my soul sing. Especially now, when the world has gone mad and some behaviour leaves a lot to be desired. I got a text from my lovely friend Kylie this week. She is the creator of Peakvue Studio and not only is she super talented she also has an incredible green thumb. In her text she said that she had left me some zucchinis from her garden on my little front verandah and she hadn’t knocked as she didn’t want to disturb me.

These zucchinis were whoppers – I had never seen anything like them before! Such a lovely treat to find on my front verandah.

I decided to use them all to make a huge batch of fritters. (I did double this recipe!) I thought they would be good for lunch-box treats and easy lunches for me. Also, if a lock-down does happen, I may not have much toilet paper, but I will have fritters!

Fritters for me are comfort food and I think we all need a little comfort. Happiness on a plate.

Zucchini Fritters

Makes 20 fritters

Vegan & gluten-free


1 cob of corn – remove kernels and zap in microwave for a few minutes or cook in boiling water for a few minutes – about 120 grams if using frozen

1 onion – finely diced

900 grams zucchini grated – about 6 cups

250 grams rice flour

½ teaspoon ground cumin powder

¼ teaspoon cumin seeds

½ tablespoon onion powder

½ tablespoon garlic powder

1 ½ cups almond milk


Combine all ingredients in a large bowl and stir together until well combined.

Allow to sit for at least 10 minutes to allow the moisture from the zucchini to become part of the batter.

Warm a large fry pan and grease with olive oil.

Scoop out ¼ cup of the fritter mixture into the fry pan.

Cook for about 3 – 5 minutes on each side until golden brown.

Serve warm with your favourite sides or sauces!

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