Colin Brett’s Zucchini Fritters

Turn this abundant summer vegetable into a delicious and easy-to-make treat, perfect for a side dish or appetizer. Colin Brett, a KWF kitchen team member and creative foods enthusiast, shares his go-to recipe for crispy zucchini fritters.


  • 4 cups shredded zucchini
  • 1/3 cup flour or gluten free flour
  • 2 large eggs beaten
  • 1/3 cup chopped cilantro
  • 1/3 cup sliced scallions (both green and white parts)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup safflower oil


    Place shredded zucchini in colander set over a bowl and sprinkle with salt. Allow zucchini to stand for at least 15 minutes. With clean hands, squeeze out as much water as possible and transfer zucchini to bowl.

    Add eggs, cilantro, scallion, flour, turmeric, salt and pepper and mix well.

    Heat the oil and a 9-inch sauté pan until the oil is hot. Add 1/8 to 1/4 cup of zucchini mixture to hot oil, and press into a pancake. Fry for about 4 minutes, flip, and fry for an additional 3 to 4 minutes. Place cooked fritters on a paper towel lined plate and repeat until all the mixture is used.

    Top with a sauce of your choice or enjoy just as they are. We suggest a mixture of Greek yogurt, Sriracha, and black pepper.

  • Vegan Lentil Loaf Recipe

    At this time of year, it helps to balance all of the holiday indulgences with healthy, nutritious comfort foods. This Vegan Lentil Loaf, shared with us by Nele Liivlaid of Nutriplanet, is full of fiber and protein, and will stick to your ribs without feeling heavy. 

  • Easy Holiday Appetizers

    Around the holidays, we like to keep things warm, casual, and welcoming. Let your guests nosh on easy finger foods and skip the fussy hors d’oeuvres.