Zucchini and Parmesan fritters – Baked

Fritters are so versatile, they can be served for brunch with a salad or as a teatime snack with a dip. Here is a short and easy recipe for Zucchini and Parmesan fritters that can be baked or pan fried. Simple ingredients make this dish clean and easy to make. Here’s a quick recipe for you to try out 


  • 500g Zucchini (grated and squeezed)
  • 100g Gluten-free flour ( Almond & coconut flour blend works well)
  • 20g Parmesan, grated
  • 20g each fresh oregano, dill leaves, coriander/ parsley
  • 2 sprigs of thyme 
  • A pinch of nutmeg & salt
  • Butter / olive oil to pan fry
  • Semolina /Panko to coat 

Method in 5 steps :

1) Squeeze out the water from the grated zucchini using a strainer. This is important so the fritters don’t get runny 
2) Mix the grated & drained zucchini with the flour, butter, chopped herbs and salt to form a thick batter that will hold its shape 
3) Hand roll into small patties and coat with semolina / panko. This is great for a crispy crumb. Freeze for 20 minutes to set.
4) Pan fry with olive oil / butter for 7-8 minutes on each side. Alternatively bake at 180 degrees for about 20 minutes (this can vary depending on your oven) 
5) Serve hot with a dip. I love to serve it with Roasted Red pepper hummus


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