• 3 (about 400g) medium zucchini
  • 75g (1/2 cup) self-raising flour
  • 40g (1/2 cup) parmesan, finely grated, plus extra to serve (optional)
  • 3 shallots, ends trimmed, thinly sliced
  • 1 egg, whisked
  • 1/4 cup fresh continental parsley, chopped
  • 2 teaspoons dried oregano leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • olive oil
  • Options: some cooked rice or quinoa included in the mix – other herbs of your choice.
  • Cayenne pepper to suit your taste


  • Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl.
  • Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
  • Heat a little oil in a non-stick frying pan over medium-high heat. Drop portions of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through.
  • Transfer to a plate. Repeat with olive oil and remaining zucchini mixture.



Raewyn’s notes:

  • I don’t use parmesan. Could try nutritional yeast flakes, but I didn’t.
  • Sometimes I don’t bother squeezing out excess moisture from grated zucchini – but when I don’t then the moisture comes through in the mix and moistens the flour; I have added a little psyllium husk powder to absorb excess moisture.
  • I’ve usually added some cooked white or brown rice, or quinoa to add a little strength to the texture, otherwise it’s a soft texture.
  • I cut up a bunch of chives if I don’t have any shallots.
  • I sometimes use coconut oil instead of olive oil.




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