Zucchini Fritter

11:30 am on 12 May 2014

Ingredients

  • 3 (about 400g) medium zucchini
  • 75g (1/2 cup) self-rising 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 teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 teaspoons olive oil

Method

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-rising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat 2 teaspoons 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 teaspoons olive oil and remaining zucchini mixture.

Serve with a spicy tomato relish.

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