I saw a delicious looking photo for zucchini fritters the other day, but they were made with eggs and feta so I decided to experiment and make my own without the animal products. And here they are.
I added lots of herbs because the flavour of fresh herbs in every mouthful is irresistible. There were so many herbs that maybe I should have called them parsley and coriander fritters. I’m not going to lie, I love the explosion of the herb flavours in every bite. Maybe I love it even more than the zucchini but you need to eat more than just herbs, these zucchini fritters need some veggies in there somewhere. And there’s lots of zucchini in them, lots more than there is parsley and coriander. So zucchini fritters they are.
Did you know that zucchini can be included in both sweet and savoury dishes? I sometimes make a chocolate pie with zucchini. I’ll share that one with you another day. Today it’s all about the zucchini fritters.
In the past I’ve always thought that zucchini fritters were hard to make and time consuming. There just seems to be so many steps. And yet here I was feeling like zucchini fritters and not having too much time. There are a few steps in this recipe, and if you try to rush, they may just fall apart. But if you’ve got the time to make them, then I’d recommend making them. Squeezing out the liquid from the shredded zucchini is crucial. Don’t skip this step, unless you feel like eating a soggy mash of zucchini. Actually, it will probably still taste okay with all hose herbs, but they definitely won’t be fritters.
I used tofu in place of feta cheese and a chia seed mix to bind them in place of an egg.
I made a batch and had them for lunch, and then for dinner and then for breakfast the next morning. Because once you’ve made a batch of zucchini fritters, you can never have too much. I stored them overnight in the fridge and they were even more tasty (if that’s possible) the next day. And they stuck together more too. So if you’re thinking of making these for a picnic, make them the day before. They are just as delicious cold.Print
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 12 fritters 1x
- Category: Main Dish
- Cuisine: Australian
- 1 tbsp chia seeds
- 6 tbsp water
- 2 zucchini (grated)
- 1 yellow capsicum (chopped finely)
- ½ red onion (chopped finely)
- ¼ bunch parsley (chopped)
- ¼ bunch coriander (chopped)
- 1 clove garlic (chopped)
- 1 tsp ground cumin
- 125 g firm tofu
- ½ cup brown rice flour
- avocado oil
- Mix chia seeds and water in a cup until combined. Set aside.
- Place the zucchini in a clean tea towel and squeeze until the excess liquid is removed.
- Transfer to a bowl and stir in the capsicum, onion, parsley, coriander, garlic and cumin.
- Chop the tofu into small squares and add to the zucchini mixture.
- Season with salt and pepper.
- Add the chia mixture and flour.
- Heat the avocado oil in a frypan over medium heat.
- Scoop a large tablespoon of the zucchini mixture into your hand and mould it into a flattened ball.
- Place on a plate and repeat with remaining mixture.
- Add fritters to the frypan in batches and cook on each side for three to four minutes until golden brown and crispy.
- Flip and cook the other side.