Zucchini Fritters

I initially taught this recipe as a free cooking class at Maleny IGA, in the beautiful Sunshine Coast Hinterland. The feedback for this dish was exceptional and my guests shared that they hadn’t realised how easy fritters are to whip together.

For the fritters

4 zucchinis
1 generous tsp of salt
1 clove of garlic
1/2 lemon (preferably organic as we’ll be using the skin)
1 brown onion
3 kale leaves
2 eggs
*2/3 cup white spelt flour
Pepper, to your taste Oil for frying Smoked salmon (optional)
Cherry tomatoes (optional)
Fresh basil (optional)

PLUS – if desired – your combination of ‘Optional Flavours’ or ‘Herb Combinations’ from the lists below:

Optional flavours:

1 tbsp parmesan
1 tbsp capers, olives, sundried tomatoes or chargrilled capsicum
1/2 cup cheddar cheese or feta
1 chilli (deseeded)

Herb combinations:

Dill, mint & chives
Basil & lemon thyme
OR any combination of mediterranean herbs such as flat leaf parsley, thyme, tarragon, sage, rosemary, basil, oregano *Feel free substitute spelt flour for wheat, gluten free, besan flour, corn flour or even polenta. (The polenta gives it a really interesting texture and imbues a slight corn flour.)

For the avocado mash

1 ripe avocado
1 clove garlic, minced
Juice of 1/2 a lemon
S & P, to taste

For the labneh

2 cups plain unsweetened yoghurt
2 tsp salt
Butter muslin or straining cloth

Inspiration for labneh flavourings – please note you can leave plain:

olive oil (preferably virgin & cold-pressed)
lemon rind
fresh dill
nigella seeds

To Make The Fritters

Spiralize or grate zucchinis into a large bowl. Toss through 1 generous tsp of salt and leave aside to ‘sweat’ whilst you prepare the other ingredients.

Finely grate the garlic clove and zest the 1/2 lemon into a second bowl. Peel & halve the brown onion, then slice finely. Remove the tough inner stalk of the kale leaves and finely shred. Add the onion and kale into the second bowl.

Add your combination of ‘optional flavours’ and ‘herb combinations’ to the second bowl. If using olives, sundried tomatoes or chargrilled capsicum, cut finely before adding. Finely chop any herbs before adding.

Beat the two eggs before adding to the second bowl. Combine ingredients well. Transfer the zucchini to a colander and firmly squeeze out any water.

Please note: The more firmly you squeeze from the zucchini at this step, the nicer & crispier your fritters will be! The weight & mass of your zucchinis will shrink a lot.

Thickly coat your pan with oil and bring to heat.

Please note: Oil should be hot – not boiling or hitting smoke point but ‘swimming’ in the pan. You can put a drop of batter in to test – if it sizzles, the oil’s ready! ‘Plop’ small flat mounds of fritter batter into the pan. I like them to look rustic but you can use an egg ring to create uniform mounds if you wish.

Flip after two minutes or until browned on one side, then cook on second side. Transfer cooked fritters onto scotch paper towel and serve hot or cold.

To Make The Mash

Use a fork to roughly mash together all ingredients to form a rustic guacamole.

To Make The Labneh

Please note: Use clean hands & sterile containers if you wish to store labneh. As with any fermented or cultured product, hygiene is paramount! In a small bowl, whisk together the yoghurt and salt. Find a tall, glass jar and line the inside with butter muslin to form an inverted funnel.

Pour the yoghurt mixture into the muslin. Tighten muslin up top to form a yoghurt ball and gently squeeze. A little bit of whey should ooze out. Secure muslin ball to top of jar, ensuring that there is ample space underneath for the whey to drip out.

Cover with cling wrap and leave to hang and drip for 12 hours. If you wish to have a drier labneh, wrap the muslin once more time over the labneh ball and stack between two plates as a weight.

(Alternatively, I use a small metal sieve for drainage, with the labneh and weight stacked on top.) Cover with glad wrap and set for another few hours. Serve as is…OR roll balls in your desired flavourings.

Store fully submerged in oil within in a sterile glass jar.

To Assemble Fritters & Final Plating

Place fritters on base of plate and cover with a smothering of guacamole and rolled salmon. Sprinkle dollops of labneh and fresh herbs on top.

Sometimes I like to serve this with a side of sweet cherry tomatoes combined with fresh basil.


4 x zucchinis
1 bunch kale
2 cloves garlic
1 brown onion
1 lemon (preferably organic – available seasonably from back wall)
1 ripe avocado
Cherry tomatoes (optional)
Basil (optional)
Your desired combination of herbs, such as: dill, mint, chives, basil, lemon thyme, flat leaf parsley, tarragon, sage, rosemary, oregano)
Gourmet/Deli Department Smoked salmon (on back wall to left of deli counter)
Groceries Salt Pepper White spelt flour (please note you can substitute for normal plain flour from Aisle 6)
Oil for frying (eg cold-pressed macadamia, rice bran)

Dairy Department

2 eggs (stored in back fridge, near health food/cold organics section)
Parmesan (optional)
500g plain unsweetened
Greek yoghurt (eg Barambah, Jalna, Bornhoffen)
Specialty Department Muslin draining cloth – available in bottom drawer of Mad Millie display near registers

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