Zucchini fritters with Smoked Ocean Trout landscape


I, like any true Melbournian, love brunch, so whenever I’ve been to the Farmers Market at Gasworks Arts Park of a morning, I tend to pick up some fresh produce and head home to create something delicious for my sleepy household. Here’s one of my favourite brunch recipes, zucchini fritters.


N.O x



Zucchini Fritters with Smoked Trout

Serves 3  (or two hungry ones)


400g coarsely grated zucchini (skin on)

2 eggs

2 tablespoons of plain flour

Lime (both zest and juice)

Dill (optional)

One whole smoked trout

Sweet pea tendrils or Baby spinach leaves

Crème fraiche or Greek style plain yoghurt


Coarsely grate the zucchinis, then stand in a sieve to drain any excess water. Whilst zucchinis are draining, skin and debone the smoked trout before tearing the flesh apart and putting aside into a bowl.

Use a few paper towels to draw the remainder of the moisture out of the zucchinis, then place zucchinis in a mixing bowl. Add eggs and flour then mix together. Add salt, pepper and squeeze in the juice of half a lime. Add some finely chopped dill (if using) then stir to combine*.

Heat up a frypan, spray with oil and, once hot, spoon on the mixture (you’ll make 8-10 fritters with this much batter). Fritters take 2-3 minutes to cook each side.

Whilst fritters are cooking, place some crème fraiche (or yoghurt) in a bowl, add the zest of one lime and some chopped dill (if using) and mix together.

Once fritters are cooked, arrange 3 on a plate, top with baby spinach or sweat pea tendrils, some smoked trout and adorn with the crème fraiche/yoghurt mixture.



Notes: Fritters will last in the fridge for another day, so you can always make extras for tomorrow! Overall cooking time is 20 minutes (plus 10 minutes prep)



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