Zucchini Fritters with Roast Duck and Hoisin Sauce

Preparation time:1 hour


  • 3 tbsp. vegetable or other neutral oil
  • 3 medium zucchini, coarsely grated
  • 1 clove garlic, crushed
  • 1 small red onion, very finely sliced then roughly chopped
  • 1 tbsp. finely chopped parsley
  • 1 tbsp. finely chopped coriander
  • ½ tsp. Chinese five spice powder
  • ½ cup self-raising flour
  • ½ Chinese roast duck – available from Chinese BBQ restaurants
  • 1 Lebanese cucumber, cut into 4 cm long batons
  • 4 spring onions, white and pale green parts only, halved lengthways and cut into 4 cm lengths
  • 2/3 cup Chang’s Hoisin Sauce


  1. Soften the onion and garlic in one tablespoon of oil then allow to cool and mix with the zucchini, egg yolks, flour, five spice powder, coriander and parsley. Season well with sea salt and black pepper.
  2. Whisk the egg whites until firm and fold through the mixture.
  3. Heat the duck in a hot oven to re-crisp the skin and then remove meat from bones and cut into ½ cm slices.
  4. Spread remaining two tablespoons of oil over the flat grill and spoon or ladle out enough mixture to make 10-12cm fritters (2-3 tablespoons). Turn the fritters when the bottom is golden brown and bubbles appear on the surface.
  5. Transfer the fritters to serving plates and top with the duck slices, cucumber and spring onion, spooning a little Chang’s Hoisin sauce over the top and serving more in a small bowl separately.