Corn, Zucchini & Saltbush Fritters


Can someone please tell me how on earth we ended up a week into May, remind me what day it is, hire a cleaning lady and get me a cup of tea?

I’ve been racing like a maniac to finish the artwork for the MCA Zine Fair so things may stay a bit quiet around these parts for a little while but we all still need to eat.


A while back I shared a pic of the goodie bag from an event I attended. Creating this recipe not only gave me an opportunity to use the saltbush leaves but I finally worked out the perfect ratio of ingredients for fritters.

For years I was essentially making pancakes with extra stuff added in and they never quite hit the mark. These cut way back on the batter part, using only enough to just hold the other ingredients together, and are exactly what I’ve been searching for.


If you can’t get your hands on saltbush just use finely sliced rocket/arugula, kale, chard or even extra zucchini. For those who have never heard of saltbush it is a plant that grows on very inhospitable land around Australia and is traditionally used to graze animals – saltbush fed lamb is a very prized product.

The folks at Outback Pride worked out a way to cultivate a culinary version of the plant and the result is a tender leaf with a salty bite. Traditional ‘bush tucker’ is becoming very popular these days and is showing up on restaurants all around Australia. There is some pretty cool stuff out there and I’ll be sharing a bit more about samphire and finger limes in the coming months too.


For now it’s back to the design and layout grind for me, but if you are in Sydney on Sunday May 26 make sure to stop by the MCA to say hi to Swah and I, and browse the Zines!

Oh, also, I just ran out of Pumpkin Spice Cake so a cookie to go with that tea would be nice too… What are you working on these days?




  1. says

    Yum, these look great JJ. I have abundant zucchini in my veggie garden so this could be another way to use them up. We have saltbush growing naturally in the paddocks on our property and it also pops up in my garden voluntarily!

    • JJ says

      apparently the wild stuff is pretty tough but new sprouts may be more tender? Let me know if you try it!

  2. says

    I know exactly what you mean! I still haven’t perfected the balace so I’ll have to try this.
    I did an Aussie cooking class at the food and wine show last year and it was fascinating. I didn’t realise there were so many wild delicacies in Australia.

  3. Eha says

    These I really will try soonest: both the look and the ingredients so appeal :) ! I have heard of saltbush lamb but will have to substitute with rocket or arugula, both always in my fridge! I do live semi-rurally so shall have to Google and see what the plant looks like: perhaps I have some growing wild around here also :) !

  4. says

    The last time I had salt bush it was tempura style. Oh that was an amazing taste sensation! I actually instagramed the picture and a farmer friend of mine laughed her butt off. That’s what we feed the sheep! Would love to give these fritters a try.

    • JJ says

      I’ve seen the tempura version but have never tried it – hey you can’t go wrong with salty and crunchy!


Leave a Reply

Your email address will not be published. Required fields are marked *