Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."

Ginger Zucchini Fritters

These are the most delicious fritters – fluffy on the inside, crispy on the outside. Ginger juice and the nutritional yeast boost the flavour. Great for breakfast, lunch or dinner appetizer. Lovin’ the chickpea flour.


  • 2-3 small zucchini grated (about 400g)
  • 45g chickpea flour
  • 15g nutritional yeast
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 30g The Ginger People® Minced Ginger
  • 30ml olive oil, for frying
  • Mayo or sour cream (optional)
  • Sweet Chili Sauce (optional)



1. Shred or grate zucchini. Place in sieve to drain. Wrap zucchini in a paper towel and squeeze out liquid.
2. Combine all dry ingredients in a mixing bowl, then mix into zucchini. Mix in Ginger Juice. Let mixture rest for 10 minutes.
3. Form 9-10 small patties.
4. Heat skillet over medium-high heat. Add olive oil. Reduce heat to medium and add patties to skillet. Flatten patties slightly. Fry for 2-3 minutes on each side or until golden brown.
5. Serve with mayo or sour cream combined with Sweet Chili Sauce, Sriracha or your favourite sauce.

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