Zucchini and Mussel Fritters

    45 minutes

    These are delicious served with tomato salsa, a tossed salad and wedges for an easy summer meal. A good way to use up that abundance of zucchini we seem to get every year. Using both yellow and green zucchini gives the fritter eye appeal . You can use fresh mussels if you have them but it will take longer to prepare as you will need to steam them open. If you use soy milk it can be a dairy free meal.


    Auckland, New Zealand
    14 people made this

    Makes: 8 fritters depending on size you make them

    • 250g bottle marinated mussels (fresh mussels can also be used)
    • 2 zucchini grated
    • 1 cup plain flour
    • 3 eggs
    • 1/2 cup milk (using soy will make this dairy free)
    • 1 small Spanish onion chopped
    • 1/4 cup corriander (or parsley if you prefer)
    • salt and pepper to taste

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. If using fresh mussels steam open and cut in half OR cut marinated mussels in half and set aside.
    2. Grate zucchini.
    3. In a bowl sift together the flour and salt and pepper.
    4. Mix milk and eggs together and pour into flour slowly and whisk to a smooth batter.
    5. Add rest of ingredients and fold in.
    6. Heat oil in pan to medium heat and fry tablespoonsful till golden brown on both sides. Cook in small batches so the fritters cook evenly.

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    Reviews in English (2)


    Was yummy  -  27 Jan 2016


    Topped mine with sour cream and ate for breakfast. Yummy as. Ta for sharing!  -  14 Oct 2012