Zucchini and Chili Fritters

Zucchini fritters barefoot LifeZucchini, courgettes and baby marrow are different names for the same thing.  If you grow your own you will have an abundance and probably be picking every day.  Make these fritters and serve them as a main meal rather than the usual way of serving them as a side vegetable.  They also freeze well.  I often take one out, fry it and pop it into a bread roll with lettuce and tomato – a very quick vegetarian burger. Put a piece of baking paper between each one and they will easily separate.





Zucchini and Chili Fritters

When zucchini are in season, they produce so abundantly you always need new ways to cook them so you don't get bored. These fritters are really good and freeze well too. You can change the flavour by adding different herbs such as origanum, basil, thyme, or parsley. If you make them with fresh coriander, serve sweet chili sauce as a dip to bring out the flavour. Cheese is also a good addition but use a mild one so you don't overpower the taste of zucchini. Replace 1 egg with 1/2 cup cheese.
Course Appetizer, lunch, Main Course
Diet Gluten Free, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Draining courgettes 20 minutes
Servings 4 servings


  • 1 kg Zucchini
  • 1 Red onion
  • 200 g Rice flour Use wheat flour if not gluten intolerant
  • 1 Tbsp Olive oil
  • 2 Eggs
  • 150 ml Milk
  • 1 Red chili, finely chopped or 1 tsp chili flakes
  • Extra oil and butter for frying
  • Salt and pepper to taste


  • Grate the zucchini and place in a sieve, sprinkle with 1 tsp salt and leave to drain for 30 minutes
  • Place them in a clean tea towel and squeeze out any excess liquid
  • While they are draining make the batter as it is better if it stands for 30 minutes
  • Combine the flour, eggs, milk and 1 Tbsp olive oil and chili. Mix well and leave to stand for 30 minutes
  • Add the zucchini and red onion and mix well. It should be fairly stiff. Add a little more flour if it seems too wet
  • Heat some olive oil and some butter in a frying pan. I like to add butter as it gives a lovely golden colour to the fritters
  • When the oil is hot drop spoonfuls of the batter into the pan. Rather do a small amount at a time so they cook properly and are easier to turn over
  • Cook for 2-3 minutes each side. If they brown too quickly turn the heat down
  • Drain on kitchen paper.
  • Good with a dip or sauce such as sweet chili, mayonnaise, parsley or basil pesto
  • Eat them hot or cold, with a salad, as a side vegetable or as a snack
  • NOTE: you can deep fry the fritters in oil if you prefer. They are crispier and easier to eat as a snack
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