Zucchini, Mint and Yoghurt Fritters


It’s been a long summer and a warm autumn in Melbourne and zucchinis are in abundance right now. This is a really lovely weekend breakfast that takes very little effort for maximum reward.

  • 1 medium sized zucchini, grated or processed in food processor
  • 1/2 cup plain flour
  • 1/2 cup plain yoghurt (please, use full fat)
  • 1 egg
  • About 1 tablespoon fresh chopped mint
  • About 1 tablespoon grated parmesan cheese
  • 2 tablespoons milk
  • salt and pepper
  • olive oil for shallow frying

Mix all ingredients in a bowl until combined.

Heat the olive oil in a frypan until hot, drop in large spoonfuls of the batter and spread a little. Cook for about 4 minutes on each side. You might need to lower the temperature a little so the oil doesn’t burn. Drain on paper towels and serve with your favourite breakfast accompaniments.

Makes 6-8 fritters, depending on the size you make them. This will be enough for 3-4 people. I freeze any leftover fritters for an after school snack.


One thought on “Zucchini, Mint and Yoghurt Fritters

  1. Roar Sweetly April 14, 2013 at 8:26 am Reply

    I have zucchini and mint growing in my garden at the moment, I’ll try this for lunch today. Thanks

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