Maggie Beer

Dukkah and Zucchini Fritters with Tarragon Yoghurt Dressing

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Step 1: Preheat a deep fryer to 170C.

Step 2: Squeeze out any excess moisture from the grated zucchini and place into a large mixing bowl.

Step 3: Add the Dukkah, cornflour, plain flour, parsley, Verjuice and season with salt and mix well to combine. The resulting mixture should be a sticky coarse batter.

Step 4: To make the yoghurt dressing, place the yoghurt, tarragon, parsley, lemon zest and sea salt into a small mixing bowl and stir to combine, then place into a small serving dish.

Step 5: Carefully drop tablespoons of batter into the hot oil in batches to avoid overcrowding the deep fryer.

Step 6: Fry for approximately 5 minutes or until golden brown, turning with tongs to allow for even cooking. Transfer to a plate lined with paper towel to drain.

Step 7: To serve, place the fritters onto a platter and serve with yoghurt dressing.

Tip: if you don’t have a deep fryer, place 1.5L of grape seed oil into a medium size pot or wok and place over a high heat, bring to 170C (use a digital thermometer to check the temperature), then you will have to adjust the heat to ensure that the oil does not get too hot.


  1. 300g zucchini grated
  2. 20g 1/2 cup Dukkah
  3. 1/3 cup cornflour
  4. 1/3 cup plain flour
  5. 1/4 cup flat leaf parsley roughly chopped
  6. 125ml 1/4 cup Verjuice
  7. to season sea salt
  8. 1 tbspn french tarragon finely chopped
  9. 1 tbspn flat leaf parsley finely chopped
  10. 2 tbspn lemon zest finely grated
  11. to season sea salt

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