Zucchini fritters with mint yoghurt

If you sway more towards the savoury side of things, these crisp golden fritters is just what you'll need to start your day!

  • 10 mins preparation
  • 15 mins cooking
  • Makes 16
  • Print


Zucchini Fritters with Mint Yoghurt
  • 3/4 cup plain flour
  • 1/2 cup bran flakes
  • 2 eggs, lightly whisked
  • 1/3 cup buttermilk
  • 1 zucchini, grated
  • 1/2 cup ricotta
  • 2 spring onions, thinly sliced
  • 1 tablespoon chopped mint, plus leaves to serve
  • poached eggs, wilted spinach, crispy prosciutto to serve
Mint yoghurt
  • 1 cup greek-style yoghurt
  • 1 cup mint leaves, chopped
  • 1 teaspoon lemon juice


Zucchini Fritters with Mint Yoghurt
  • 1
    Preheat oven to 150°C. Line a tray with baking paper.
  • 2
    Sift flour into a large bowl. Stir bran flakes, eggs and buttermilk through to form a thick batter. Stir in zucchini, ricotta, onions and mint.Season.
  • 3
    Spray a large frying pan with olive oil and heat on medium. In batches, cook heaped tablespoons of mixture for 2-3 minutes each side until golden and cooked through. Transfer to tray and place in the oven to keep warm.
Mint yoghurt
  • 4
    In a bowl, mix all ingredients together. Season to taste.
  • 5
    Serve fritters with poached eggs, spinach, prosciutto, mint yoghurt and extra mint leaves.


Poach eggs by sliding into a frying pan of simmering water with a splash of vinegar – this helps set the egg white. Splash with water, then cook until white is set and yolk is cooked to taste.