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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.