Cassava Flour Zucchini Fritters

Cassava Flour Zucchini Fritters

These zucchini fritters are a marriage made in vegetable herb heaven. You'll take one bite of these low-carb fritters, and I guarantee you’ll be having seconds and thirds. Even more so when you drizzle this deliciously creamy garlic chive yogurt sauce! 


  • 1 shallot, finely diced
  • 680g zucchiniabout 2-3 medium to large zucchini
  • 2 eggs, beaten
  • 3/4 (150g) cup cassava flour
  • 1/4 cup goat cheese, crumbled
  • salt and pepper, to taste
  • 2 tablespoons olive oil, for frying
  • 1 cup yogurt
  • 2 garlic cloves, minced
  • 1 tbsp chives, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
  2. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth or clean chux cloth, then return to a clean bowl.
  3. Add the shallot, eggs, goat cheese, cassava flour, salt and pepper. Then stir to combine.
  4. Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
  5. Cook the fritters 3-4 minutes on each side, or until they're lightly golden.
  6. Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
  7. Mix the sauce ingredients together in a bowl, stirring until creamy.
  8. Serve the fritters with a dollop of the sauce, then enjoy!

Another gorgeous recipe in conjunction with downshiftology <3

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