※ Zucchini fritters


* 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 chillies ( ground or seeds)
* 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 & chillies

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.

** I sometimes substitute 1/2 cup flour with 1/2 cup polenta 
Sometimes I use cheddar instead of Parmesan. 
Great served with chilli jam and or sour cream


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