These crispy zucchini fritters are a fresh, flavour-packed appetiser that’s quick to make and perfect for entertaining, lunchboxes or a light meal.

Crisp on the outside, tender in the middle and finished with a squeeze of fresh lime and fragrant herbs, they’re ideal for entertaining, children’s parties, weekend barbecues or as a light lunch served with a crisp salad.

This recipe was created in collaboration with our long-time friends at Nuttelex, a brand I’ve proudly worked with for many years. As Australia’s original dairy-free table spread, Nuttelex has been a trusted staple in kitchens for generations. Its smooth texture and excellent cooking performance make it ideal for creating beautifully golden fritters while keeping the recipe suitable for those following a dairy-free or vegan lifestyle (when using the vegan variation).

Developed for Nuttelex, this recipe showcases how everyday vegetables can be transformed into something colourful, nutritious and delicious. The photography and accompanying video were created in partnership with the talented Nelly Le Comte, bringing these vibrant fritters to life from kitchen to table. Photos and video created together with Nelly le Comte.

Bite sized zucchini fritters with lime

Recipe by Samantha Gowing

• Total Time0 hours
• Yield6–8 as an appetiser or 4 as a light meal 1x
• DietVegetarian

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Ingredients

Units USM Scale 1/2x1x2x3x

1 large zucchini, coarsely grated 1/2 small onion, very finely minced 1 egg, whisked *optional, for vegan replace with 1 tbsp Nuttelex, melted 1 cup flour 1/4 tsp ground cumin 1/4 tsp ground coriander 1/2 tsp salt, more if preferred Pinch chilli flakes *optional 1 Tbsp Nuttelex for pan frying fritters 2 limes, juice of 1, 1 finely sliced to serve Fresh herbs to serve

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Instructions

1. Grate zucchini using a handheld box grater into a very large bowl lined with paper towel or a clean kitchen cloth. Squeeze out excess moisture from the grated zucchini. Remove and discard paper towel or kitchen cloth. Return grated zucchini to the bowl.
2. Add egg or melted Nuttelex, flour, minced onion, ground cumin, ground coriander, salt and chilli flakes, if using. Add more flour if the mix is too wet, it should resemble lumpy pancake batter. Allow the batter to rest for around 15 minutes before frying.
3. Heat a large, heavy-based frypan with Nuttelex. Drop teaspoon-sized balls of batter into the pan and press down lightly to shape into even rounds.
4. Fry fritters for a few minutes either side. Remove from pan and rest on paper towels to cool slightly before threading through onto individual bamboo skewers to resemble a lollypop
5. Serve with a squeeze of lime and a scattering of fresh herbs.

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• Prep Time: 25 minutes
• Cook Time: 10–12 minutes
• Category: Plant-based
• Method: Pan fry
• Cuisine: Modern Australian