Prep Time

45 Mins

Cook Time

20 mins


  • Ingredients

  • 3 zucchini (500g or 1 pound), coarsely grated

  • 50g (1.7 oz) fresh Parmesan cheese, grated

  • 150g (5.2 oz) feta cheese, crumbled

  • 2/3 cup ricotta cheese

  • Grated zest of 1 lemon

  • 1 tablespoon mint, finely chopped plus extra leaves

  • 1 tablespoon parsley, finely chopped

  • 4 eggs, lightly beaten

  • 1 cup plain (all purpose) flour

  • 2 teaspoons baking powder

  • Salt and fresh ground black pepper

  • Canola oil for shallow frying


Very tasty fritters that are good as a side dish, or a main meal. Can be eaten hot or cold and are perfect for the lunch box.

Pairs well with …..

Roasted beetroot

Hints and tips:

For a lighter texture, separate the eggs and beat the egg whites to soft peaks. Follow the recipe as normal but fold in the egg whites after all the other ingredients are combined.

Place the grated zucchini in a sieve, sprinkle with salt and place over a bowl to allow the excess moisture to drain, about 10 minutes. Rinse under water to remove the salt, squeeze out the water and place on paper towel to absorb remaining liquid.

Place zucchini, parmesan, eggs, parsley, mint, ricotta, lemon zest and 50g (1.7 oz) of feta (reserve the rest for garnish) in a bowl and whisk until combined. Add Flour, baking powder and salt and pepper.

Heat the oil in a fry pan or wok to medium heat. Drop tablespoons of mixture into the oil and fry for about  2-3 minutes each side, until golden and cooked through. Drain on paper towel.

Serve sprinkled with the remaining feta cheese, torn mint leaves and some roasted beetroot, if desired.