Marrow (Zucchini) Fritters

zucchini fritters

Fritters are an excellent way to get rid of aging vegetables in your fridge. You can make them with any vegetable that you can grate (or very finely chop, if you have the patience). They are usually popular with kids as well and make a quick, healthy snack. I say usually because this isn't true of my kid, who looks at all new or unrecognisable foods with the suspicion of a KGB agent.

Baby marrows, known as zucchini or courgettes in other parts of the world for some unfathomable reason, are particularly excellent fritter partners. They grate easily and retain a certain amount of water which reacts naturally with the chickpea flour to form a slightly eggy texture. If you use other, drier vegetables, you may need to add a small amount of water to enable this reaction. The fritters can be eaten on their own as a snack or added to lunchboxes and picnic baskets; they also freeze very well. 

Marrow (Zucchini) Fritters


  • 1 cup chickpea flour
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 2 tbsp fresh herbs, chopped (chives, thyme and oregano all work nicely)
  • 1 tsp cumin
  • Salt and pepper to taste
  • 3 cups grated zucchini (cut the ends off before grating)


  1. Mix all ingredients together until well combined (start by whisking the lemon juice and tahini to get a smooth texture). 
  2. Allow the mixture to sit and thicken for 15 mins.
  3. Heat a non-stick pan or skillet on medium-high heat and drop scoops of mixture into pan, flattening into fitters shape with a spatula. 
  4. Cook until golden and crispy on one side, around 6-7 minutes, then flip.
  5. Work in batches and keep the cooked ones in the oven set to low heat - this keeps them from going soggy, 
  6. Serve with chilli sauce, vegan mayo or simply straight up. 

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