Zucchini Fritters

I found this recipe at cusine.com.au, which uses lots of zucchini (we still have heaps), large ones at that, and was tagged as “kid-friendly”.  To my surprise Oscar had no hesitation in tucking into his “zini cake”.  I have to thank my husband for the photo of this one, I left him the batter to make the fritters while we went to swimming lessons and he took the photo as well.  I guess photographing our food before we eat has become normal now!

Zucchini Fritters

Serves 3-4
Prep time 1 hour, 30 minutes
Cook time 20 minutes
Total time 1 hour, 50 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Lunch, Main Dish, Savoury Snack, Side Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Easy zucchini fritters.


  • 500g zucchini
  • 2 eggs
  • 1/2 cup plain white flour
  • Salt
  • Sunflower oil
  • 3/4 cups home made bread crumbs (Refer to Basics page)


1. Peel and grate the zucchini, then place onto a clean tea towel and squeeze out the excess liquid. Place into a bowl.
2. Add the eggs, flour, bread crumbs and a good pinch of salt. Mix everything together until it is well combined.
3. Place the mixture into the fridge to rest for at least an hour.
4. Form the mixture into fritters about half a centimetre thick (makes about 10) and fry in the oil until golden.
5. Drain on kitchen paper before serving with pear sauce or chutney.


Moderate Salicylates, Low Glutamates, Low Amines

Refer to the Basics page for pear sauce and chutney recipes and bread crumb recipe.

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