Here is a recipe for zucchini leek fritters, which look a lot like potato latkes, except without the potato and white flour.

According to Gordy  -  these fritters are amazing, OK it was 3:30 and he  had not had lunch, he was eating them as I was frying them, and I was beginning to wonder if there would be any left over for our friends tonight. I will be serving them as an appetizer with a dollop of greek yogourt mixed with lemon juice, zest, salt and garlic.

This recipe makes about 20 2 1/2 inch fritters, perfect appetizer size.


  • 3 to 4 zucchini
  • 1 teaspoon coarse or Kosher salt, plus extra to taste
  • 2 leeks, split lengthwise and sliced thin, white part only
  • 2 tablespoons chopped flat leaf parsley
  • 2 large egg, lightly beaten
  • Freshly ground black pepper
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • Olive or another oil of your choice, for frying – I like to use grapeseed oil

Topping or dip for fritters

  • 1 cup sour cream or plain, full-fat yogurt (I like Greek yogourt)
  • 1 to 2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • Pinches of salt
  • 1 small minced or crushed clove of garlic (optional)

Preheat oven to 400 degrees.

Have a baking sheet lined with parchment paper ready.


  1. Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
  2. In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
  3. With your hands squeeze out as much water as you can from the zucchini. or you can wrap  in a clean dishtowel and wringing away take out as much of the liquid as you can. This prevents the fritters from sogginess.
  4. Return zucchini shreds to bowl and add ¼ teaspoon of salt.
  5. Stir in leeks, eggs, parsley and some freshly ground pepper.
  6. Add the quinoa flour and baking powder and mix well.
  7. In a large heavy skillet heat 2 tablespoons of oil over medium-high heat.
  8. Drop small bunches of the zucchini mixture onto the skillet ( I am making appetizer size but feel free to make them any size you like) only a few at a time so they don’t become crowded and  flatter with the back of your spatula.
  9. Cook the fritters over medium high heat until the edges underneath are golden, about 3 to 4 minutes.Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
  10. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed.
  11. Repeat process, keeping the pan well-oiled, with remaining batter.
  12. The fritters  should have at least 10 minutes in the oven to finish setting and this will make them extra crispy.
  13. Just before serving sprinkle lightly with kosher salt.
  14. For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. (you can make this ahead of time to let the flavours develop).

Do ahead: These fritters keep well, either chilled in the fridge  or frozen in a ziploc for months. When you’re ready to use them, spread them out on a cookie sheet lined with parchment paper in a 400 degree oven until they’re hot and crisp again.

Note : You can substitute white flour if you do not have quinoa flour.