zucchini fritters with an avocado raytha

13th July 2014


This is where I am at the moment.


It really is in these tiny wonders,


the accidental joys,


in all this surrounding beauty,

reminding us to breathe, smile and take us back to our true self.

For that I am thankful.

zucchini fritters (without eggs)

 15 – 18 fritters

Zucchinis are funny plants. I wait and wait for their delicious fruit, picking a small one here and there, and then, SUDDENLY,  I have more fruit then I know what to do with.


550g/4 cups grated zucchinis (approx 3 medium garden zucchinis)

½ tsp salt – divided

1 Tbsp linseeds

3 Tbsp water

¼ tsp freshly ground pepper

¾ cup chickpea flour

½ tsp baking powder

oil of choice for frying


1.  In a medium bowl, add the water and linseeds and let soak for 20 minutes.

2.  In the meantime, grate the zucchinis, either with a box grater, or using the shredding blade of a food processor.

3.  Place in a colander, sprinkle over a ¼ teaspoon of salt and allow to stand for 20 – 30 minutes.

4.  Squeeze the grated zucchinis dry with your hands.  You will be surprised by the amount of liquid that is squeezed out. This will stop the fritters from going soggy.  Place in the bowl with the linseed mixture, add the remaining salt and freshly ground pepper.

5.  In a bowl, measure out the chickpea flour and baking powder, stir to combine, then add to the zucchini mixture and combine well.  The mixture will be sticky.

6.  Heat the oil over medium heat in a cast iron skillet.  When hot, test by putting a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape.  (If you find they are falling apart, sprinkle more chickpea flour into the batter until they are just right).  Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.

7.  Flip the fritters and fry for another 2  – 3  minutes.

8.  Drain briefly on a paper towel.  Best served immediately with the avocado raytha, also delicious with a tomato gojju.


avocado raytha


3 medium ripe avocados

juice of 1 lemon

rind of 1 lemon

½ small green chilli or two pinches chilli flakes

handful each fresh coriander, parsley and mint

salt and pepper to taste


1.  Halve the avocados, take out the seeds and with a spoon, scoop the avocado flesh into a bowl.

2.  Add the lemon juice, chilli, and lots of fresh herbs and blitz using a hand blender until smooth and well combined.  The mixture will seem quite thick, if you prefer thinner, just add a little water.

3.  Add more lemon, salt and pepper to taste.  Sprinkle over the lemon rind. Dollop on each fritter just before serving.


Goodness shared from Stacey

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  • Anna Gatmon

    How green, inspiring, hopeful and delicious looking. The images are filled with light. The avocado raita looks so creamy, and I always love fritters of all kinds. Zucchinis are in abundance now in the local farmers markets. I even have a few growing in my vegetable garden. I will definitely try this recipe. Can I ask for photos with your blue Birkenstocks, please 🙂 You only take photos with the brown ones.


    • goodnessis

      of course..anna..the next post will be with my BLUE beautys..its because of you I have them.xxxthanks for your words love stace

  • Anna Gatmon

    Do you have carrots and corn in the fritters? I see orange/brown colored strips in the fritters. Is it just the fried zucchini?

    • goodnessis

      no carrot or corn..what you see is the linseeds and the fried zucchini strips…

      • Anna Gatmon

        Just made the fritters. The avocado raita was delicious and added a freshness to the fritters. I love that it has a flavor of cilantro, parsley and mint. So green and fresh. Next time I’ll try frying the fritters in a non-stick pan without oil.

        I would not add the 1/2 tsp. salt to the recipe before tasting, as the salt that is put in to the zucchini to get the liquid out added enough saltiness to my taste, and the added 1/2 tsp salt was a bit too salty for me.

        Otherwise, an easy dish to make and very satisfying.

        Thanks for the inspiration.
        Love and blessings,

        • goodnessis

          Hi Anna, So glad you tried and enjoyed them. I must admit that I LOVE salt, but it is good to take into account for other peoples tastes. I also enjoy the avocado raita..and tend to make it a lot with quinoa or rice dishes..love stace

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