Inspired recipes: Zucchini fritters with yoghurt dressing01 Jan 0001
SERVES 2. PREP TIME – 20 MINUTES. COOKING TIME – 10 MINUTES.
3 medium zucchinis
½ cup self-raising flour
½ cup Parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
¼ cup fresh continental parsley, chopped
2 tsp dried oregano leaves
1 tsp salt
¼ tsp ground nutmeg
4 tsp olive oil
250 gram tub of plain yoghurt
½ clove of garlic, minced
Handful of mint, finely sliced
½ tsp of seeded mustard
Let's Get Cooking
Trim the ends from zucchinis and coarsely grate.
Squeeze out as much excess moisture as possible.
Transfer to a bowl and stir in self-raising flour, Parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
Combine dressing ingredients in a small bowl, mix well and set aside for serving.
Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop half of the zucchini into pan. Cook for 1 ½ minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsps olive oil and remaining zucchini mixture.
Foodies Note: One finely sliced small chilli can be added to the zucchini mixture for some extra kick.