Cheesy Kale, zucchini and herb fritters
Can all that green stuff really be tasty?
The answer is yes - these are utterly delicious! There’s feta and dill (such a good combo), with spices like sumac and garlic powder, and then aromatics like mint and coriander. And because we’re shallow frying in one of the healthiest fats around (Extra Virgin Olive Oil), the kale and cheese get all crispy and crunchy and gooey and melty at the same time. Just look at these adorable, chonky chonksters!
Kale and zucchini fritters, resting up before they become lunch.
Swaps and notes
To make a low FODMAP version, just swap the flour for Lofo Pantry or gluten free flour, use only the green part of the spring onion (you might want to up it to 8 stems), and omit the garlic powder (you could go without, or sub in FreeFOD garlic replacer). Easy peasy.
If you’re not a big fan of dill or coriander, you can absolutely just use parsely and chives. I use fresh mint from one of my pots, but you could use dried if you don’t have any fresh. And if you don’t have sumac, a little chilli or cumin would do the trick.
Can you air fry them? I hear you ask. The answer is yes, of course you can, if you prefer a lower fat option and saving the mess of frying. However I tried, using a spray of olive oil, and found they didn’t come out nearly as crispy. They also browned very quickly and you can’t squash them down to compact them as well in the air fryer, so they were less ‘robust’. Still a completely viable option though, if you’re into using the air fryer for everything.
Serve with…
A squeeze of lime is great. These are tasty straight out of the pan (with a few minutes to cool of course), but you could finesse it up with some garlic aioli or minted Greek yoghurt or salsa.
I hope you give these a red hot go, and love them as much as I do :)
Cheesy zucchini, Kale and Herb Fritters
Ingredients
Instructions
- Wash the spring onion and chop finely, then grate the zucchini. Remove the hard stems from the kale and chop into small pieces, wash and spin dry.
- Add eggs to a large bowl and whisk gently, then add all the vegetables, herbs, spices and both cheeses. Add plenty of salt and cracked pepper, then mix well.
- Now add the flour in 3 different lots, mixing between additions so the mixture resembles a very thick and chunky batter.
- Heat a good amount of olive oil in a large frying pan over medium heat for the shallow frying (you want the oil about 1-2cm deep). Don’t skimp on the oil or your fritters won’t reach maximal crispiness, and that’s what this is all about! Shallow frying also means they’ll stick together and not to the pan.
- When the oil is ready, form the batter into messy balls with your hands, and plop 4 balls into the oil. This is a pretty messy stage, and you’re not aiming for perfect round balls. Rustic is good!
- Cook the fritters for about 3 minutes on each side, and bring the heat down to medium-low so as not to burn them. When you tip them over, give them a good squash with the back of the spatula, to flatten them out and ensure they cook through.
- The fritters will be ready when they’re a dark golden brown (about 6 minutes, but trust your eyes and nose to tell you when it’s time). Remove and set aside on a cooling rack to drain (rather than paper towel), for maximal crispiness. You can add an extra sprinkle of salt at this stage if you like.
- Repeat the process to cook the remaining fritters, then serve with a lime wedge, and if you like, a little Greek yoghurt or garlic aioli.