Last week I visited my friends fruit and veggie farm just outside Swan Hill in country Victoria. Whilst the land was dry, and fruit harvesting was coming to an end, Zucchini’s were in abundance and the crops of vibrant green and yellow covered acres of land and were being hand picked one by one in preparation for distribution to our local markets in Melbourne.  You can imagine my excitement when offered a tour of the farm and factory, eating fruits straight from the trees and snapping photographs like a junior journalist on her first assigned field trip.

Coming home with  lots of zucchini’s in a  literal “farm to table” manner – we ate zucchini in all forms for days, finding ways to include it in just about every dish, resulting in zucchini and basil soup, zucchini pesto pasta,  zucchini bolognaise, roasted zucchini boats, and my favourite; these delicious zucchini fritters.

The secret to making a well held together fritter is draining all excess water from the zucchini. Zucchinis hold around 95 percent water which makes it an excellent food for skin and hydration, however for the fritters sake, wringing out the juices is paramount.

Enjoy your fritters for breakfast, lunch or dinner, top then with smoked salmon, natural Greek yoghurt and poached eggs to form a complete nutrient dense meal full of fibrous vegetables, omega 3 and protein.  If you are a vegetarian, these also make a great veggie burger option; wrap them up in lettuce and add some sliced tomato, beetroot, pickles, and goats cheese.  YUM!



3 medium zucchini

1 tbs fresh parsley, chopped.

1 tbs  fresh coriander, chopped.

1 tbs dill, chopped,

2 large eggs, beaten.

1/2 cup almond meal

Salt and pepper to taste.

Coconut oil for frying.


To serve. (optional)

Extra Dill,

Greek yoghurt,

Smoked salmon

Poached eggs


Drizzle of balsamic vinigar.



Wash and finely grate 3 medium zucchini and a place in a large mixing bowl. Using a clean tea towel, grab parts of your zucchini mixture and wrap the tea towel around it.

Fold up the edges and wring all excess water out.. Repeat with other half of the mixture.

Add the parsley, coriander, dill, almond meal and beaten eggs in the mixture and mix until well combined.

Heat a large frying pan on the stovetop and add a tbs of coconut oil.  Spoon out 8 large scoops of mixture and mould into balls with your hands. Place in the fry pan and carefully flatten with a spatula.

Cook for around 3 minutes each side until golden brown.






Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.