Spinach and Zucchini Fritters

From issue #8.
Photography by Vanessa Wu.
Spinach and Zucchini Fritters

These fritters can be made large or small and are delicious on their own with a squeeze of lemon juice or topped with crème fraîche and smoked salmon.

Serves: 6-8


4 eggs 2/3 cup flour
2 teaspoons salt 1 teaspoon white pepper
1⁄2 teaspoon freshly grated nutmeg
450 grams zucchini, grated
150 grams spinach leaves, very finely shredded
5 spring onions, fined chopped 1 cup grated tasty cheese
1⁄2 cup finely grated parmesan cheese
2 tablespoons chopped flat-leaf parsley or dill
olive oil and butter for cooking
2 lemons


Blend the eggs, flour, salt, pepper and nutmeg in a food processor.

Combine the zucchini, spinach, spring onions, both cheeses and the herbs in a large bowl. Add the batter and fold together.

Heat a non-stick sauté pan with a little oil and butter.

Drop spoonfuls into the pan and cook on both sides until golden and cooked in the middle. Place on paper towels to drain and keep warm in a low oven.

Repeat with the remaining mixture adding more oil and butter to the pan as needed.
To serve: Pile the fritters on a platter with plenty of lemon wedges to squeeze over. Serves 6-8