Cauliflower and Zucchini Fritters served with Minted Yogurt


I am a big fan of fritters. I find there is something so comforting about them that they’re perfect for anytime of the year. They’re also a great way to use up vegetables if you seem to have an over-supply of them. Not to mention, they’re very versatile so you can basically mix and match with whatever vegetables, herbs and spices you have on hand.

Some other flavour variations are:IMG_4607

  • Sweet corn
  • Sweet potato and haloumi
  • Zucchini and feta
  • Cauliflower and parmesan


Cauliflower and Zucchini Fritters served with Minted Yogurt

Serves 4 – 5 people


  • ½ cauliflower, cut into small florets
  • 3 eggs, whisked
  • 1 zucchini, grated
  • A handful each of chives, parsley and mint, chopped
  • 1 cup self-raising flour (½ cup wholemeal, ½ cup plain)
  • 1/3 cup feta, crumbled
  • 1 teaspoon each ground coriander and cumin
  • ¼ cup olive oil
  • Salt and pepper
  • Vegetable oil, to fry

Minted Yogurt

  • ½ cup Greek yogurt
  • Small handful of chopped mint
  • ½ lemon, juiced


  1. Cook cauliflower florets in a small saucepan of boiling water for 8 minutes or until tender. Drain and pat dry with a paper towel. Leave to cool slightly.
  2. Place the eggs, zucchini, herbs, flour, feta, spices and olive oil in a large bowl and combine. Season with salt and pepper.
  3. Place the cauliflower florets in a medium-sized bowl and mash. Transfer the mashed cauliflower to the other bowl with the mixture and stir to combine.
  4. Heat one tablespoon of oil in a large frypan over medium heat. Cook mixture as rounded tablespoons for 2 minutes or until crisp and golden.
  5. To make the minted yogurt simply combine all the ingredients and serve with the fritters.


  • I used garlic chives and flat-leaf parsley but any type would be fine.
  • To keep the cooked fritters warm whilst cooking the rest of the mixture, place them on a baking tray lined with baking paper in a warm oven at 150 degrees C.IMG_4608

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