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Zucchini and red onion fritters

Zucchini and red onion fritters with chilli and garlic mayonnaise are great as a flavoursome, vegetarian lunch or dinner.
Meal Type Dinner, Lunch, Main Course, Starter
Cuisine Australian-Inspired
Keyword Vegetarian, Zucchini and red onion fritters
Total Time 35 minutes
Servings 8 Fritters (approx.)
Author Veg Coast Cook

Ingredients

  • 4 tsps extra virgin olive oil reserve 3 tsps for frying fritters
  • 1 garlic clove peeled & finely chopped
  • 150 g red onion (approx. 1 large), peeled & sliced into rounds
  • 200 g zucchini (approx. 1 medium), spiralized into ribbons *see Recipe Notes
  • 2 free-range eggs
  • 100 g rice flour
  • 1 tsp sweet paprika
  • Salt and pepper
  • 1 small red chilli deseeded & finely chopped
  • 100 g light mayonnaise
  • ½ tbsp fresh parsley chopped (plus extra for garnish)

Instructions

  1. Heat 1 tsp of oil in a large, non-stick frying pan over a medium heat. Add garlic. Stir and fry for 3 minutes. Remove from heat & transfer garlic to a small bowl.
  2. To make a fritter, take two rounds of onion (one piece larger than the other). Thread two spiralized pieces of zucchini through the two onion rings so that they hold the bits of onion together. Transfer fritter to a plate and repeat with remaining onion slices and zucchini.

  3. Crack eggs into a shallow bowl and lightly beat them with a fork. Combine the rice flour, paprika, salt & pepper in a separate bowl. Coat each fritter in beaten egg followed by rice flour and put them on a tray ready for cooking.

  4. Preheat oven to 200°C fan. Line a large baking tray with greaseproof paper.
  5. Heat 3 tsps of oil in a large, non-stick frying pan over a medium heat. Shallow fry the fritters in batches (on both sides) for approximately 2 minutes each side or until crispy. Remove from heat and transfer fritters to lined baking tray. Bake fritters in oven for 15 - 20 minutes until crisp and golden.

  6. Meanwhile, in a small bowl, mix the mayonnaise, fried garlic, chilli and parsley together.
  7. To serve (hot or cold): serve two to three fritters per person with some of the chilli & garlic mayonnaise. Garnish with chopped fresh parsley.

Recipe Notes

*Zucchini - if you own a spiralizer, spiralize the zucchini into ribbons. If you don’t have a spiralizer, use a vegetable peeler to make ribbons.