Zucchini and cheese fritters

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.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 20
  • Print


Zucchini and cheese fritters
  • 500 gram zucchini, grated coarsely
  • 1/2 cup (60g) frozen baby peas
  • 130 gram can corn kernels, drained
  • 4 green onions (green shallots), chopped
  • 3/4 cup (120g) wholemeal self-raising flour
  • 1/2 cup (40g) coarsely grated parmesan cheese
  • 1/2 cup (60g) coarsely grated cheddar cheese
  • 1 egg, beaten lightly
  • 1/2 cup (125ml) milk
  • 1 tablespoon extra virgin olive oil


Zucchini and cheese fritters
  • 1
    Tightly squeeze small handfuls of grated zucchini to remove excess moisture. Place in a large bowl.
  • 2
    Microwave peas in a microwave-safe dish on high (100 per cent power) for about 1 minute or until hot; drain.
  • 3
    Combine vegetables, flour and cheeses in bowl. Add egg and milk, stir until combined. Season well with salt and freshly ground black pepper.
  • 4
    Heat 1 teaspoon of the oil in a medium non-stick frying pan on medium-high. Drop 2 tablespoons of mixture in pan; flatten slightly and shape roughly into a round. Repeat with another 4 rounds, about 5cm apart. Cook for about 2 minutes or until browned underneath. Turn fritters; cook for a further 2 minutes or until cooked through.
  • 5
    Drain on absorbent paper. Repeat with remaining oil and mixture.


Serve fritters with a favourite dip such as Chris’ traditional Egyptian beetroot dip, Chris’ traditional hommus dip, Chris’ traditional tzatziki dip, or Chris’ down 2 earth Japanese-style​ eggplant and miso dip. Make these fritters for dinner and keep the leftovers for lunchboxes the following day. Suitable to freeze. Not suitable to microwave.