Zucchini Fritters in Tomato, Basil, Capers and Olive Sauce

You can pan fry these fritters in very minimal olive oil, like half a tablespoon each, and the texture comes out just perfect. Drizzling a beautiful tomato sauce with basil, capers and olives takes these fritters to a whole new level!

– makes 6 fritters


3 cups grated zucchini
2/3 cup whole wheat flour
2 green onions
1 Tbsp dried oregano
Sea salt and black pepper
1 Tbsp lemon juice
3 Tbsp olive oil

1 16 oz can of tomato sauce
10 Kalamata olives
¼ cup capers
Handful of basil leaves
Sea salt and black pepper


In a saucepan combine the tomato sauce, olives, capers, basil, salt and pepper, and let it simmer for 15+ minutes while you’re preparing the fritters.

Grate two large zucchini until you have about 3 cups. If you have a food processor with grating attachment, it makes this job so, so much easier while also creating the perfectly-sized shreds for making fritters.

Mix the zucchini shreds with the flour, sliced green onions, oregano, salt and pepper, and lemon juice. Use your hands to toss everything together in a mixing bowl. Test the consistency by trying to form into a ball, about half the size of a baseball. If they hold together nicely, the batter is perfect. If they’re too watery, add more flour; too dry, add a few tablespoons of water.

Heat a skillet with enough olive oil to cover the bottom of the pan over fairly high heat. While the oil is heating, roll the fritters into balls and flatten to about two-thirds inch thick.

Carefully add three fritters into the pan and let them cook until thoroughly browned on that side (about 4 minutes). Then, flip and allow the other side to brown as well.

Remove from the heat and allow the skillet to cool before pouring in a layer of the now-cooked tomato sauce to cover the bottom half of the fritters. To serve, plate one to two fritters with a drizzle of the tomato sauce.

Thank you to Andrew The ‘One Ingredient Chef’.

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