These zucchini fritters are named in honour of my sister, Sue. Whip up a batch of these nutritious fritters and pop them in your kids’ lunchboxes for a super healthy and tasty lunch.
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Sue-Chini Fritters
TIPS
• These will keep for 2–3 days in an airtight container in the fridge.
• Making the mixture the night before and popping it into an airtight container in the fridge will save you loads of time in the morning.
Gluten free
Gluten-free plain flour is perfect with this recipe.
Dairy free
You can ditch the natural yoghurt for a plant-based yoghurt for a dairy-free option.
Fussy eaters
Swapping out the yoghurt for mayo or sweet chilli sauce is always an option.
Metric
Ingredients
400 g
can chickpeas, drained
2
garlic cloves
30 ml
finely chopped flat-leaf parsley leaves
1/2
red onion, roughly chopped
5 ml
ground cumin
5 ml
ground coriander
5 ml
sea salt
45 ml
plain flour
5 ml
sesame seeds
118 ml
vegetable oil
Ingredients
14.1 ounces
can chickpeas, drained
2
garlic cloves
2 tablespoons
finely chopped flat-leaf parsley leaves
1/2
red onion, roughly chopped
1 teaspoon
ground cumin
1 teaspoon
ground coriander
1 teaspoon
sea salt
3 tablespoons
plain flour
1 teaspoon
sesame seeds
1/2 cup
vegetable oil
Directions
Place the zucchini and salt in a large bowl and stir to combine.
Set aside for 10–15 minutes for the salt to draw the moisture out of the zucchini and prevent soggy fritters. When ready, use your hands to squeeze the moisture out of the zucchini and discard the liquid.
Mark as complete
Add the eggs, flour and spring onions to the bowl and stir to thoroughly combine – the mixture should almost be sticky.
Mark as complete
Prepare a large plate or tray lined with baking paper to place the fritters as you make them.
Scoop a couple of tablespoons of mixture for each fritter and use your hands to shape the patties.
Mark as complete
Before you start frying, line a large plate with paper towel. Heat the oil in a frying pan over medium heat, then add the fritters.
Cook for around 3 minutes, or until golden brown, then turn them over and cook for 3 minutes more. (You might need to cook these in two batches, depending on the size of your frying pan.) Place the cooked fritters on the paper towel to drain any excess oil.
Mark as complete
Three or four fritters per child is a good amount for lunch.
You can either dollop the yoghurt on top of the fritters in the lunchbox or include it as a dip on the side in its own little container.
Mark as complete
Nutrition per serving
| Amount per serving | |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 8g |
| Fiber | 1g |
| Protein | 3g |
| Fat | 6g |