Zucchini Fritters

This Italian-inspired recipe is a great way to use all parts of the zucchini which are in season at the moment.


- 2 cups self-raising flour

- 2 eggs

- Milk or water, to moisten

- 10 zucchini flowers, removed stamen and roughly chopped

- 1 Carrot, grated

- 3 Parsley sprigs, finely chopped

- 2 cloves garlic, finely diced

- Salt and pepper, to taste

- 1 tbsp extra-virgin olive oil


1. Wash zucchini flowers and squeeze to remove excess water

2. Sift flour in bowl and make well in middle

3. Add eggs and beat until combined

4. Add water or milk and combine to create a custard consistency

5. Stir in flowers, carrot, garlic, parsley, salt and pepper

6. Heat up oil in pan and pour in a heaped tablespoon of batter

7. Fry on each side until golden-brown and once cooked placed on paper towels

Enjoy served warm!