Zucchini and red onion fritters
An easy veggie lunch
Zucchini and red onion fritters with chilli and garlic mayonnaise are great as a flavoursome, vegetarian lunch or dinner.
Crispy vegetable fritters that are shallow-fried then oven-baked. Serve them with a vibrant dip made from mayonnaise, fresh red chilli and fried garlic.
Seasonal veggies as delicious fritters
Zucchini and red onions are in abundance right now, so why not make these tasty fritters today.
- Spiralize fresh zucchini into ‘ribbons’ and thread them through red onion rings.
- Dip the fritters in egg and rice flour & shallow fry them.
- Bake the zucchini and red onion fritters in the oven until golden and crispy.
- Eat them hot or cold with chilli and garlic mayonnaise.
You should make zucchini fritters because they are:
- Crispy vegetable fritters that taste great with chilli mayo.
- Quick and easy to make. These fritters and mayonnaise are ready to eat within 35 minutes.
- Seasonal: zucchini and red onions are now in season (autumn).
- Budget-friendly: seasonal vegetables are what makes this recipe inexpensive.
Zucchini and red onion fritters’ main ingredients:
- Red onion
- Rice flour
- Red chilli
Tips for busy cooks
If you don’t have time to spiralize zucchini, you can buy pre-spiralized zucchini from the supermarket.
You can use store-bought garlic mayonnaise and mix through some chopped chilli if want to save time.
- Weekend lunch: serve two/three of these fritters per person with some of the chilli & garlic mayonnaise.
- Dinner: eat these fritters and mayo with a large green salad.
- Starter: serve two fritters with some mayo for an entreé.
- Sandwich: butter some crusty bread rolls and fill them with fritters and mayo for mouth-watering lunch rolls.
Crispy, tasty and simple to make
Zucchini and red onion fritters with chilli and garlic mayonnaise are ideal to serve for lunch or dinner. They are perfect on their own or with a large salad.
When did you eat these fritters? For lunch or for dinner?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Need more ideas for lunch? Try this recipe next: baked egg and beans
Zucchini and red onion fritters
- 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)
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.
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.
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.
Preheat oven to 200°C fan. Line a large baking tray with greaseproof paper.
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.
Meanwhile, in a small bowl, mix the mayonnaise, fried garlic, chilli and parsley together.
To serve (hot or cold): serve two to three fritters per person with some of the chilli & garlic mayonnaise. Garnish with chopped fresh parsley.
*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.