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Zucchini fritters

Australian Gourmet Traveller fast vegetarian breakfast recipe for zucchini fritters

By Rodney Dunn & Emma Knowles
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Zucchini fritters


  • 2 zucchini
  • 1 small carrot
  • 1 small Spanish onion, finely shaved using a mandolin
  • 35 gm self-raising flour (¼ cup)
  • 2 tsp cumin seeds, toasted
  • 3 eggs, separated
  • 50 ml olive oil


  • 1
    Shred zucchini and carrot lengthways using a mandolin (or coarsely grate) and place in a large bowl, add onion, flour and cumin seeds and toss. Stir egg yolks through and season
    to taste with sea salt and freshly ground black pepper. Whisk eggwhites to firm peaks and
    gently fold through fritter mixture.
  • 2
    Heat oil in a large frying pan over medium heat. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Serve immediately with braised bacon.


Note Serve this dish with braised bacon with breakfast sauce.

  • undefined: Rodney Dunn & Emma Knowles