Mains · Summer
Baked Summer Zucchini Fritters
Bright summer flavours with seasonal vegetables and fruit.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Grate zucchini, lightly salt, rest for 10 minutes and squeeze out as much liquid as possible. Finely chop the onion.
- Mix zucchini with oats, chickpea flour, onion and lemon juice. Rest for 5 minutes to bind.
- Shape about 10 small flat fritters and bake on a lined tray at 210°C for 20–25 minutes, turning halfway.
- Check that the centres are firm and the chickpea flour fully cooked before serving.
- Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Squeeze a spoonful of mixture in your palm before shaping. If it falls apart, rest it a few minutes so oats or other binders absorb moisture.
- Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning.
- If they stick, do not tear them off the pan. Wait another minute and lift gently with a spatula; cooked patties should hold their shape.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.