Mexican Zucchini Fritters

READY IN: 20mins
Recipe by happygurl06

A Mexican twist on a basic zucchini fritter – Can be used as a light meal or a side to a yummy piece of steak or chicken.

Top Review by Susie D

I made these for brunch and they came together easily. I grated enough zucchini for a little over 3 cups before squeezing dry. I ended up stirring in a little more flour to get a texture I thought would hold together. I feel that might be due to the difference in zucchini sizes & moisture. The spices added so much flavor to the fritters I felt the cheese & sour cream toppings could be optional. Good luck in the contest!

Ingredients Nutrition


  1. Trim the ends from zucchini.
  2. Coarsely grate the zucchini.
  3. Place in a colander and squeeze out as much excess moisture as possible.
  4. Transfer to a bowl.
  5. Stir in self-raising flour, onions, egg, parsley, spices and, salt.
  6. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
  7. Drop four 2-tablespoonful measures of zucchini mixture into pan.
  8. Cook for 1 1/2 minutes each side or until golden and cooked through.
  9. Transfer to a plate lined with paper towel.
  10. Repeat with 2 tsp olive oil and remaining zucchini mixture.
  11. Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.

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