Grated zucchini is one of my favourite ways to boost vegetable content in a meal. I use it in muffins, loaves, meat sauces and burgers- they help to retain moisture in the dish. Fritters are another easy way to fit your five serves in, and great for those who don’t like vegetables!
Preparation Time: 10 minutes / Cooking Time: 30 minutes / Makes 6-8 fritters
- 2 medium zucchinis, grated (I used a green one and a yellow one)
- ½ medium Spanish onion, diced
- 2-3 red bird’s eye chillies, finely chopped (optional)
- 3 eggs, lightly beaten
- 1-2 tbps plain flour
- 1 small handful of coriander, chopped
- Olive oil spray (for cooking)
- Add ingredients (zucchinis, onion, chillies, eggs, flour and coriander) into a large mixing bowl.
- Stir until combined (try not to over mix the ingredients).
- Heat a frying pan (ideally a non-stick one) over medium heat on a stove or cook-top. When hot, spray the pan with oil. Add 2-3 heaped tablespoons of mixture to the pan , making 3-4 fritters at a time (this will depend on the size of your pan). Use the back of the tablespoon to mould into a circular shape.
- Cook for about 2-3 minutes or until bubbles appear on surface. Flip the fritters over. Cook the other sides for a further 2-3 minutes or until fritters are firm. Remove cooked fritters and place on a plate.
- Continue cooking more fritters until all the mixture has been used.
- Serve as is, or in my case, with tzatziki.