Zucchini fritters recipes

These delicious zucchini and cheese fritters are perfect for breakfast, lunch or dinner. Serve them with your favourite dip for a tasty lunch-box treat.

Make the most of summer’s bounty of courgettes with this cheesy courgette fritter recipe. Quick, easy and delicious, these fritters become a light meal when topped with a poached egg and bacon

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl. Note

Use a small paring knife or tweezers to remove bones from salmon. Note

Spice up your summer holidays with zucchini, carrot and corn fritters with avocado and coriander salsa

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Note

These vege-packed fritters make a perfect lunch or light dinner, especially when accompanied with bacon, salad and zingy tomato relish

If you sway more towards the savoury side of things, these crisp golden fritters is just what you’ll need to start your day!

These tasty chorizo and zucchini fritters are delicious served hot on their own with a fresh salad or served cool, topped with a poached egg for a quick, nutritious breakfast.

Kumara and zucchini fritters

Crispy, crunchy but best of all – healthy.

These golden, crispy, crunchy zucchini and corn fritters are simply divine! Fresh, wholesome and delicious – the perfect quick meal for the busier nights. Suitable for the 2-Day Fast Diet.

These tasty zucchini fritters are beautifully light and crispy, and go perfectly with a fresh yoghurt sauce. Travis Harvey, head chef at OzHarvest, proves that good food can be made easily using ingredients that are often tossed aside.