Buckwheat Zucchini Fritters

from Buckwheat 

Delicious on their own or as a side dish or as a really funky veggie burger served in a bun with your favourite sauce and toppings. 

Serves 4 

Preparation time: 45 minutes 


1 cup (250 mL) buckwheat, raw 

½ cup (125 mL) zucchini, shredded 

1 egg 

1/3 cup (75 mL) flour 

1 tsp (5 mL) salt 

½ tsp (2.5 mL) nutmeg 

2 tsp (10 mL) ground black pepper 

3 tbsp (45 mL) vegetable oil 

1/3 cup (75 mL) sour cream 


In a medium saucepan, cover buckwheat with 2 cups of water and simmer on medium heat until all water is absorbed and buckwheat is tender. Remove saucepan from heat and cool the buckwheat to room temperature. 

In a large bowl, combine buckwheat, zucchini, egg, flour, salt, nutmeg and black pepper. Mix everything together to obtain sticky batter.   

Heat the vegetable oil in a large skillet or frying pan and spoon the batter to form several fritters at a time.  Cook both sides, about 5 minutes per batch. 

Serve hot with a dollop of sour cream. 

Nada’s Tips & Tricks: The family loved these fritters and for many of them were introduced to buckwheat for the first time.  We used it as the side to a chicken dish but I will be making them as a patty for a vegetarian burger this summer!