Zucchini Fritters
Zucchinis are such a versatile vegetable. If you love sweet corn fritters, you'll also love these. Packed with flavour, these make a wonderful addition with added bacon, roasted tomatoes and even a poached egg to make a complete meal.
Ingredients
- 700 g zucchini, grated
- 1 teaspoon salt
- 1/4 cup parmesan
- 3 spring onions, finely chopped
- 1 clove garlic, crushed
- 1/4 cup dill, finely chopped
- 1/4 cup plain flour
- 1 large egg, beaten
- salt & pepper, to taste
- 2 tablespoon olive oil
Instructions
- Place the zucchini in a sieve or colander, add salt, mix and set aside for 10 minutes to release the liquid. Transfer the grated zucchini into a clean kitchen towel or cheesecloth, wrap it and squeeze out the remaining liquid.
- Place the squeezed zucchini into a bowl. Add parmesan cheese, spring onions, garlic, dill, egg, flour, salt and pepper. Mix until well combined.
- Heat oil in an nonstick frying pan over medium heat. Drop spoonfuls of batter into frying pan and flatten with the back of the spoon or spatula. Cook each fritter for about 3 to 4 minutes or until the bottom is golden and crispy; flip and cook for 3 more minutes on the other side. Transfer to paper towels to drain the excess oil.
- Serve hot with sour cream.
Notes
- Removing the moisture from the zucchini is a very important step. The more moisture removed, the firmer the fritters will be. Zucchinis naturally contain a lot of moisture and the last thing you want are soggy fritters!
- The 8 fritters serves 2 adults or 1 adult and 2 young children.