Spinach and Zucchini Fritters Recipe

How to make Spinach and Zucchini Fritters


  1. For the fritters, cook the baby spinach leaves in a dry, non-stick pan,  placed over a medium-high heat. Stir until wilted then drain in a colander. Once cooled, pat with paper towel until very dry. Place into a large mixing bowl.
  2. Coarsely grate the zucchini and place on a clean tea towel. Squeeze until dry and add it to the mixing bowl. Add shallots, flour and egg yolks. Season with salt and pepper and stir to combine.
  3. Whisk the egg whites until stiff and gently fold them into the zucchini batter mix. Set batter asde.
  4. Make the whipped fetta by placing the fetta into a small food processor with the lemon juice, lemon zest and a tablespoon of water and blitz until smooth. Set aside.
  5. Heat olive oil in a large frying pan over a medium heat and drop in dollops of batter, roughly ⅓ cup each. You should be able to make 8 fritters in total, cooked in 2-3 batches. Cook for 3 minutes on each side or until cooked through and nicely coloured. Drain on paper towel and set aside.
  6. Meanwhile, poach the eggs by breaking each one into a small cup and gently lowering into a large saucepan of barely simmering water. Cook for 2 minutes or until cooked to your liking. Drain on paper towel.
  7. Serve the fritters on top of the whipped fetta, along with the poached eggs. Garnish with a few mint leaves and serve with a wedge of lemon.

Tip: You can swap out the shallots for an equal volume of finely diced red onion. Or you can swap for chopped chives instead.
Optional: For a delicious school or work lunch, you can omit the poached egg and serve the fritters on a soft bread roll, or as a side to a fresh rocket salad.