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Spring is here, which means warmer weather and bountiful veggies. Among my favourites is the zucchini. I like the sweetness and how good it can taste even with minimal cooking. This recipe was on my to-make list for a while, so I jumped at the chance when we had a party for a friend who was about to be ordained as priest. Like pikelets, these look best if they are uniform, but if you’re anything like me, I have yet to master the art of uniform blobs of batter in the fry pan. Fear not, these are so delicious I am sure there will be another opportunity to practise my ladelling and flipping skills so that my fritters will be round like the moon.

Recipe Notes:

  • The recipe called for 3 zucchinis, but I used 2.
  • I omitted the shallot, parsley, oregano and nutmeg because I am averse to herbs and spices.
  • The fritters took 8 minutes to cook each side, rather than 1 1/2 minutes.
  • Next time, I would add more flour, because I found the fritters were too soft
  • I served this with homemade┬átzatziki. The flavour pairing is so good!

Zucchini Fritters (from Good Taste Magazine)
Makes 16

3 (about 400g) medium zucchini
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
1/4 cup fresh continental parsley, chopped
2 tsp dried oregano leaves
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil

Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsp olive oil and remaining zucchini mixture.

Tzatziki

1/2 cucumber, small dice
1/2 cup greek yogurt
1 clove garlic, minced

Mix together and serve with patties. Any leftover can be used as dip.

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