Zucchini Fritters

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

  • 120g zucchini, coarsely grated
  • 1/2 tsp sea salt
  • 1 large free-range egg
  • 1/2 tsp baking powder
  • 3 tbsp plain flour
  • 5 tsp ground cumin
  • 50g frozen peas, thawed
  • Vegetable oil, for frying
  • Freshly ground black pepper

Mango Chutney Yoghurt

  • 2 tbsp plain yoghurt
  • 1 tsp mango chutney

Method:

  1. Season the zucchini with sea salt and set aside.
  2. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.
  3. Squeeze the excess water out of the zucchini over the sink, then add the zucchini and peas to the batter.
  4. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the zucchini mixture, flattening them with the back of the spoon to make fritters.
  5. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.

Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc.

Similar Recipes

Sardines with Black Bean and Ginger

Sardines with Black Bean and Ginger

Ingredients: 110g Safcol Sardines in Springwater, drained 2 tbsp oil 1 clove garlic, sliced 2 slices ginger, julienned 2 spring onions, cut to 2cm lengths 1 tbsp brandy (you may substitute this with Chinese cooking wine) 2 tsp black bean sauce (available in the Asian...

Firecracker Sauce

Firecracker Sauce

Ingredients: Makes 500ml 500g Red chilli 125g Red onion 25g garlic cloves 250ml lime juice 125ml fish sauce 125g sugar caster 50ml soy sauce 50ml rice vinegar Method: Blitz red chilli, onion and garlic in the robo-coup on pulse setting, it should still be quite coarse...

Trout and Udon Noodle Salad

Trout and Udon Noodle Salad

Ingredients: Serves 4 1 packet Udon Noodles (Hakubaku brand preferred) 250g smoked trout, torn into bite-sized slices 200g mesclun or butter lettuce, roughly torn 1 Lebanese cucumber, halved lengthways, deseeded, sliced 3 spring onions, thinly sliced 1 cup fresh...

Tomato Salad

Tomato Salad

Ingredients: This recipe is brought to you with the help from our friends at Velisha Farms 800g Doncaster & black Russians Tomatoes, chopped ½ Red Onion, thinly sliced 1 Tbsp vinaigrette 1 Lemon, zest 10g Wild Rocket Dressing: 200ml Early harvest Olive oil 3 Tbsp...

Indian Spiced Omelette Toastie

Indian Spiced Omelette Toastie

Ingredients: Makes 2 2 Tbsp olive oil 2 clove garlic, finely chopped 2 spring onions, finely sliced 1 green chilli, finely chopped ½ bunch fresh coriander, roughly chopped ½ tsp ground turmeric 1 tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 4 Eggs,...

Wagyu Steak Sandwich

Wagyu Steak Sandwich

Ingredients:Serves 1 150g Wagyu Thick Skirt 1 Hens Egg ½  Tomato, Sliced Sprigs of fresh Watercress ½  Onion, Sliced & Sautéed ½  Tbsp Dijon Mustard 1 Tbsp Spiced Tomato Chutney 1 Medium sized seeded baguette cut in half Method: Grill the wagyu from room...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!