Zucchini & Portobello Mushroom Frittes

On a recent summer Saturday afternoon i had some leftover zucchini and a few portobello mushroom leftover in the fridge, so i decided to cook them up and make frittes. This recipe is perfect because it doesn’t require frying and yet the frittes are still yummy and crisp on the outside, while being tender and soft on the inside. I recommend highly recommend serving these with some aioli (if that’s unavailable, some mayo, lime and chilli will do the trick), cracking open a couple of beers and finding a good perch to enjoy the sunset.

Zucchini Frittes


1 large zucchini, cut into sticks

1 portobello mushroom, cut into thick lengths

3 egg whites, beaten

1/2 tsp salt

1/2 tsp cracked pepper

2 tbsp chilli powder

2 c Italian bread crumbs

1/2 c parmesan


Preheat the oven to 400 degrees and prepare a baking tray with waxed paper, lightly greased.

In a bowl, whisk the egg whites however not to much that they become fluffy or stiff – you still want a liquid.

In a separate bowl, combine the dry ingredients.

Dip the zucchini and portobello mushrooms one at a time in the egg whites and then roll them in the bread crumb mixture. Lay them all on the baking tray. Bake for 20 mins or until golden.

Serve with beer, chilled wine and sunset!

Zucchini and portobello mushroom frittes

One Response to “Zucchini & Portobello Mushroom Frittes”
  1. These look really delicious, love the idea there’s no frying. Possibilities are endless!!

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