Turkey Tail Zucchini Fritters

Bursting with flavour, these Zucchini bites are great for snacks, lunches and dinner. An easy and great way to get those extra veggies in for the kids, older children and adults will love them too.

Adding in Organic Turkey Tail Mushroom will help support your littlies vitality, as well as contributing to the support of health and strong bones and muscles.


  • 1,25 kg peeled jap pumpkin- roughly chopped
  • 5 garlic cloves- unpeeled
  • 1 tablespoon extra virgin olive oil
  • 3 zucchinis- coarsely grated
  • 2 tablespoons of Zoi Turkey Tail Mushroom Powder
  • 150g green cabbage- finely shredded
  • 75g fetta crumbled
  • 1/2 cup fresh ricotta crumbled
  • 1/3 cup of plain flour
  • 1 egg lightly beaten
  • 2 tablespoons chopped fresh dill, plus extra sprigs to serve
  • Olive oil spray
  • 1/3 cup of buttermilk
  • Lemon zest to serve


  1. Preheat the oven at 200℃
  2. Place the pumpkin and 3 unpeeled garlic cloves on a tray. Drizzle with oil. Season well with salt and pepper. Roast for 40 minutes and then take out, and set aside to cool slightly
  3. Meanwhile, peel and crush the remaining 2 garlic cloves
  4. Place the Zoi Turkey Tail Mushroom Powder and all other ingredients in a large bowl and stir until well combined
  5. Using 1⁄4 cup at a time, spoon mixture, 5cm apart, on the oven tray to make fritters
  6. Using a spoon, slightly flatten the fitters
  7. Spray with some oil
  8. Place in the oven for 30 minutes or until golden
  9. Remove and then stand for 5 minutes on trays
  10. Squeeze roasted garlic from the skins and place with pumpkin in a bowl
  11. Mash until almost smooth. Stir in buttermilk. Season with salt and pepper. Cover to keep warm
  12. Sprinkle fritters with extra dill and lemon zest. Serve with mash
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