Zucchini Fritters with Herbed Yoghurt Dipping Sauce

This is one way to easily increase your veggie intake.  So delicious that you won’t stop at one and great for kids, they will absolutely love them.  Just don’t tell them they are full of veggie!


3 and 1/2 cups Grated Zucchini (measured before squeezing out excess water)
1 tsp Salt
1/2 cup chickpea flour mixed with 1/2 cup water
1/2 cup Plain Flour
1/4 cup Nutritional Yeast
1 and 1/2 tsp Baking Powder
1/2 tsp Crushed Garlic
2 T lemon juice
1 cup chopped dill or other herbs
salt and pepper to taste
3 Tbsp Olive Oil (for frying)


Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. If you are in a rush, omit the salt water extraction and just squeeze away as much liquid as you can.

Place the squeezed zucchini into another bowl and leave the water behind.

Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped herbs and mix together.

Preheat the oven to 150C and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.

Heat oil in pan and working quickly form small balls out of the dough. Press into neat circles and add to the pan. Use your spatula to press them down a little from the top and flatten. Depending on the size of your pan you can cook a few at a time.

Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side. If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.