Serves 4

- to cook

Complexity - Easy


  • 4 cups (480g) frozen diced zucchini, thawed

  • 3 garlic cloves, crushed

  • 2 potatoes (350g total), grated, liquid squeezed out

  • 1 egg, lightly beaten

  • 2 tbs plain flour

  • 1 tsp chilli flakes, plus extra, to serve

  • 1/3 cup flat-leaf parsley leaves, finely chopped

  • 1/4 cup (60ml) extra virgin olive oil

  • Rocket leaves and lemon wedges, to serve

Green Goddess Dressing:

  • 1 garlic clove, crushed

  • 2 tbs each of roughly chopped tarragon, chives and flat-leaf parsley leaves

  • 1 anchovy fillet, chopped (optional)

  • 1/4 cup (60ml) buttermilk

  • 1/2 cup (150g) whole egg mayonnaise

  • 1 tsp white wine vinegar


1. Drain off any liquid from the thawed zucchini and pat dry with paper towel,

pushing down lightly to soak up any excess liquid. Set aside. 

2. For the green goddess dressing, place all ingredients

and 1 tsp salt flakes in a blender and blend until smooth.

Spoon into a serving bowl and set aside.

3. Place thawed zucchini, garlic, potato, egg, flour, chilli flakes, parsley

and 1 tsp salt flakes in a bowl and stir to combine.

4. Heat 1 tbs oil in a large non-stick frypan over medium-high heat. In batches of 3-4,

add 1/4 cup batter per fritter to the pan and flatten slightly into rounds.

Cook for 3-4 minutes each side until golden and crisp. Drain on paper towel.

Repeat with remaining oil and batter.

5. Season fritters with salt flakes. Serve with the green goddess dressing,

rocket leaves and lemon wedges.

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This article was originally published on and reposted with permission. Recipe by Helena Moursellas, photography by Ben Dearnley and styling by Kirsten Jenkins.