These are very soft fritters as there is only a small amount of batter holding them together, so take care when turning them. Be generous with the herbs as they are a delicious complement to the tomatoes.
Serves: 6
INGREDIENTS
1½ cups diced firm but ripe tomatoes, including the juice and seeds
1 cup grated zucchini
2 spring onions, finely chopped
1 clove garlic, crushed
1 teaspoon ground cumin
½ cup chopped herbs, use any combination of mint, basil, dill, flat-leaf parsley, coriander
1 egg
¼ cup self-raising flour
sea salt and freshly ground pepper
To serve
olive oil
handful of rocket
thick plain yoghurt
METHOD
Combine the tomatoes, zucchini, spring onions, garlic, cumin and the herbs in a large bowl and season generously.
Whisk the egg and flour together and stir into the vegetables. The batter will be thick initially but the juice from the tomatoes will thin it down.
To cook: Heat a little olive oil in a sauté pan over a medium heat and cook spoonfuls of the batter for 2 minutes each side until golden and cooked through. Drain on kitchen towels.
To serve: Arrange the fritters on a serving platter and serve with the rocket and yoghurt. Makes about 12 fritters
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Grilled Zucchini and Avocado Salad]()
RecipeGrilled Zucchini and Avocado Salad
Article by Claire Aldous![Family-Style Baked Omelette with Zucchini and Smoked Salmon]()
RecipeFamily-Style Baked Omelette with Zucchini and Smoked Salmon
Article by Claire Aldous![Prawn, Coconut, Zucchini and Fresh Corn Fritters]()
RecipePrawn, Coconut, Zucchini and Fresh Corn Fritters
Article by Claire Aldous![Zucchini and Quinoa Fritters with Eggs and Feta Yoghurt]()
RecipeZucchini and Quinoa Fritters with Eggs and Feta Yoghurt
Article by Sarah Tuck
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.