Zucchini Fritters

One batch makes approximately 8-10, depending on size.

On Sunday, I harvested the last three zucchini from my garden before removing the plant and placing it in the compost. It has been a stellar performer throughout the season, yielding enough surplus to supply as gifts and freeze 15 bags (each 500 grams) ready to turn into zucchini and walnut cakes, muffins, or these ever-popular zucchini fritters.

Speaking of fritters, they’re a versatile treat. We enjoy them as a side dish or let them be the main event with a refreshing garden salad.

They may not look inviting, but they taste great.

Print Recipe

Ingredients

3 (about 400g) medium zucchini

75g (1/2 cup) self-raising flour

40g (1/2 cup) parmesan, finely grated, plus extra to serve (1)

3 shallots/spring onions, ends trimmed, thinly slice

1 egg, whisked

1/4 cup fresh continental parsley, chopped

2 tsp dried oregano leaves

1/4 tsp ground nutmeg

1 tsp salt

1 tbsp olive oil

Method

1. Trim ends and coarsely grate the zucchini.

2. Place in a colander and squeeze out as much excess moisture as possible (Note 2). Transfer to a bowl.

3. Stir in self-raising flour, parmesan, shallots, egg, oregano, salt, and nutmeg.

4. Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop spoonfuls of the zucchini mixture into the pan. Cook for approximately 2 minutes on each side or until golden and cooked through. Transfer to a plate.

5. Repeat with the remaining olive oil and the remaining zucchini mixture.

Notes

1. You can use tasty cheese or any cheese of your choice

2. To get the moisture out of my grated zucchini, I place it in a pile in a clean tea towel and twist the top closed, then squeeze the moisture out over the sink. Shake the zucchini into the bowl and off you go.