Zucchini fritters with salami & cream cheese lunchbox recipe

Sneak some extra veg into your little one’s lunchbox with these yummy fritters – the batter is quite loose, but it comes together when it’s cooked.
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Makes about 10 fritters

You will need:

8 medium zucchini, washed and grated

1 tsp salt

1 big spring onion, chopped

2 springs fresh thyme

125 ml grated mature cheddar

60 ml flour

1 large egg

Salt and black pepper to taste

Oil, for shallow frying

To serve

Salami, cream cheese

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How to make the zucchini fritters

1. Place the grated zucchini and teaspoon of salt in a colander over the sink. Let sit for 10 minutes, rinse and transfer to a clean dish towel and squeeze all the water out of the zucchini.
2. Mix the spring onion, thyme, cheese, flour and egg in a large bowl and add the zucchini. Season with salt and black pepper.
3. Heat about 2 tablespoons of oil in a non-stick frying pan and fry big spoonfuls of the batter until golden brown on both sides. Transfer to kitchen paper to drain.
4. Pack three to four fritters per lunchbox and serve with cream or cottage cheese, and cold meat such as salami.