Lupin Flour Zucchini Fritters - created by chef Russell Blaikie – My Provincial Kitchen

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Lupin Flour Zucchini Fritters - created by chef Russell Blaikie

When you have the opportunity for great chefs to showcase your food you grab it with both hands & we had that chance recently.   Chef Russell Blaikie has been presenting on this year's Our State on a Plate, creating some incredible meals with local West Australian produce.  We were lucky to be one of them  

In this recipe Russell has created a delicious gluten free zucchini fritter using our self raising lupin flour 




100g  self raising lupin flour

100ml water

½ teaspoon cumin powder

¼ teaspoon cinnamon powder

½ teaspoon ginger powder

½ teaspoon paprika

¼ teaspoon all spice powder

1 zucchini

Sea salt

Oil for frying



200g Greek yoghurt

1 lemon

2 Tablespoons coriander leaves, chopped

1 Tablespoon olive oil

Sea salt



Coarsely grate or cut the zucchini into thin strips & sprinkle with a little sea salt and allow to drain for 10 minutes

Place Greek yoghurt in a large bowl.  Finely zest lemon & squeeze the juice from the lemon & add juice & zest to the yoghurt

Add in olive oil, coriander leaves & season with sea salt.  Set aside for a dipping sauce with the fritters

Pour the lupin flour into a large bowl, mix all the spices through then add the water & whisk into a batter

Squeeze the zucchini to rid it of excess water & drop into the lupin batter and combine

Heat oil in large frying pan to approx. 180°c and carefully drop tablespoons of the battered zucchini mix into the pan

Cook for approx. 2-3 minutes until golden brown

Remove from oil & place on absorbent paper

Serve with lemon yoghurt sauce



Zucchini lupin fritters


 I'd love to know if you have a go at making these, they're so simple to make, full of flavour as well as nutrition.

Chat soon

Tanya xo



  • Hi Fiona, errors are corrected now. Thanks for pointing those out for us

  • There are a few errors in this recipe. I think it should be thin strips of zucchini, not think. Does the lemon zest go in the yoghurt? Olive oil not olive oi. Mix all the mixes through. Does that mean the rest of the ingredients? It is probably clear to most but if you are new to cooking it could be a bit off. Thanks.

    Fiona Mummery
  • Wow! Nice and crispy. Didn’t have self-rising; so added baking powder and salt. A new favorite,


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