The whole family loves these fritters which are packed full of hidden veggies. If there's any leftovers I put them into the kids lunches the next day.


300g zucchini, grated (approximately 2-3 zucchinis)

3 cooked cobs of corn, kernels removed

½ cup spinach or baby spinach leaves, finely chopped

360g haloumi, grated

The finely grated zest of 1 large lemon

2 cups oat flour (i.e. 2 cups of rolled oats blended into a flour consistency in a blender or small food processor. Alternatively you can buy oat flour from most health food stores)

3 free range/ organic eggs

A large handful of fresh basil leaves or dill (or a combination of both) finely chopped (you want at least ½ cup of chopped fresh herbs)

¼ tsp salt

Pepper to taste

Extra virgin olive oil, for frying


  1. Place the grated zucchini in a colander set over a bowl. Sprinkle it lightly with salt then allow to stand for a few minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Discard the liquid then transfer the zucchini into a large mixing bowl.

  2. Add 1½ cups of the oat flour and the remaining ingredients to the bowl and mix well to combine. Set the bowl aside for 5 minutes so that the oat flour can absorb the liquid in the mixture.

  3. Use your hands to form small fritters (I use approximately 1.5 tablespoons of mixture for each fritter). Mix in a little more of the oat flour to the mixture if you think it's too wet and the fritters aren't forming together nicely in your hands.

  4. Heat oil in a large frying pan over medium heat. Cook the fritters for 3-4 minutes each side. They should be golden brown on the outside and cooked through. Add more oil to the pan between batches if you need to.

  5. Once the fritters are cooked, transfer them to a plate lined with paper towel.

  6. I like to serve these with lemon wedges and a big green salad with lots of avocado!

MAKES 20 small fritters (approximately)

#vegetarian #lunch #dinner


  • Facebook Social Icon
  • Instagram Social Icon