Zucchini Fritters with Corn, Celery and Kale
These zucchini fritters are so quick and easy to make and they are packed with vegetable goodness. Great served warm or as an on-the-go snack.
- Prep Time: 15 mins
- Cook Time: 10
- Total Time: 25
- Yield: 16
Ingredients
Scale
- 4 eggs
- 1 cup almond flour (you can substitute with plain flour)
- 1 tsp paprika
- 1 tsp dried oregano (or another herb/s of your choice)
- ½ cup frozen corn (top with boiling water to defrost and then drain)
- 1 medium zucchini, grated/shredded (2 cups)
- 1 spring/salad onion, finely chopped
- ½ cup of chopped kale
- 1 stick celery, finely chopped (1/2 cup)
- ¼ cup crumbled feta
- ¼ cup grated parmesan
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Grate the zucchini onto a kitchen towel and squeeze out excess moisture
- Add flour, paprika, salt and pepper to a bowl
- Make a well in the middle and mix in the eggs until fully incorporated
- Add the rest of the ingredients and stir until the vegetables are coated
- Allow the mixture to sit for 10 – 15 minutes
- Add some olive oil to a large frying pan
- Once heated, scoop dessert-spoon sized portions into the pan and flatten slightly
- Cook until just browned on one side, flip and brown the other side before removing from pan
Notes
- Serve with sweet chilli sauce, mayo and sriracha mix or hummus
- If the consistency looks dry, add another egg
- Great for freezing – you can make smaller ones and double the amount for packing into lunchboxes
Find it online: https://juliapratten.com/zucchini-fritters/