It’s so nice to have a few easy and healthy recipes up your sleeve for when you need a little health kick and these zucchini fritters are just the thing. They’re super easy to make whip up and go great with just about any sides you’re in the mood for. This version uses rosemary as the starring herb, but you can mix it up and use anything you like. Try thyme, parsley or dill and serve with a nice dollop of yoghurt or garlic aioli!
- 3 medium zucchini
- 1 1/2 tablespoon chopped fresh rosemary or 2 teaspoon dried
- 1/3 cup flour
- 1 egg
- 1/2 teaspoon salt, plus more for sprinkling
- Fresh ground pepper
- 1/3 cup vegetable oil
1. Wash zucchini, dry, and grate. In a colander mix zucchini and salt. Let drain for 10 minutes in a sink. Transfer to a kitchen towel or a couple of layered paper towels. Squeeze out the excess moisture from zucchini and transfer to a large mixing bowl.
Ad. Article continues below.
2. Mix zucchini, rosemary, flour, egg, and pepper. Heat oil in a frying pan over medium heat. Working in batches, add large spoonfuls to the pan, about 2 tablespoons per fritter. Fry until golden brown, about 3 minutes each side. Transfer to a plate with paper towel. Sprinkle with salt. Serve warm by themselves, with garlic aioli, or greek yogurt.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here