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Zucchini Fritters with Lupin Flour

Story: Zucchini Fritters with Lupin Flour
Airdate: Ep. 8, 16 June 2019
Presenter: Russell Blaikie

There’s no sacrificing gluten for flavour with Russell’s Zucchini Fritter recipe using West Australian lupin flour

Ingredients: (serves 4)

The Fritters

  • 100g self-raising lupin flour
  • 100ml of water
  • ½ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp cinnamon powder
  • ½ tsp ginger powder
  • ½ tsp paprika
  • ¼ tsp allspice powder
  • 1 zucchini
  • Sea salt
  • Oil for frying

Lemon Yogurt Sauce

  • 200g Greek yogurt
  • 1 lemon
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp olive oil
  • Sea salt


  • Coarsely grate or cut the zucchini into thin strips and sprinkle with a little sea salt and allow to drain for 10 minutes.
  • Place the Greek yogurt in a large bowl. Finely zest lemon and squeeze the juice from the lemon and add to the yogurt
  • Add in olive oil, coriander leaves and season with sea salt. Set aside for a dipping sauce with the fritters
  • Pour the lupin flour into a large bowl, mix all of the spices through then add the water and whisk into a batter
  • Squeeze the zucchini to rid it of excess water and drop into the lupin batter and combine
  • Heat oil in a large frying pan to approximately 180c and carefully drop tablespoons of the battered zucchini mix into the pan.
  • Cook for approximately 2 and a half to 3 minutes until golden brown. Remove from oil to absorbent paper, keep warm.
  • Repeat for the remainder of the fritters
  • Serve with the lemon yoghurt sauce.


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