These zucchini and potato fritters are easy to make, and a real crowd-pleaser. We've nestled a little feta into each fritter: an otional, but definitely delicious step! If you don't have curry powder on hand, replace it with paprika or chili powder. Serve with lemon wedges to squeeze overtop.

Recipe by: Jennifer Bartoli
Serves: About 10 fritters
Prep Time: Quick & Easy


There is no ingredients for this recipe

Curried Zucchini and Potato Fritters


  • 2 zucchinis
  • 1 yellow potato, peeled
  • 1/3 cup spelt flour (or all-purpose, or whole wheat)
  • 1/4 tsp curry powder 
  • 1/2 tsp baking powder
  • Big pinch each of salt and pepper
  • 2 eggs
  • 1/4 cup cubed feta
  • Coconut (or canola oil) to cook 
  • Lemon wedges to serve


Grate the zucchini and potato. Using a tea towel, cheesecloth or a nut bag, add the vegetable and squeeze out as much liquid as possible. Discard liquid.

In large bowl, combine vegetables, flour, curry powder, baking powder, salt and pepper. Stir in eggs until combined. 

In large nonstick pan or cast iron over medium heat, heat oil. Drop zucchini batter by 1/4 cupful. Add feta cube in the centre. Cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side and cooked through, about 3 minutes. Serve warm, with freshly squeezed lemon overtop.