You didn’t think it would arrive. Maybe deep down you were hoping it wouldn’t – you were quietly enjoying the extra time spent in the warm rays of the spring sun and the cool fresh afternoon breeze. Then as if overnight the temperature soars, the sun blazes through the clear skies and opening the outside door is like opening the oven. But for those who have followed the moon planting guide in spring – not all is lost! It is that amazing time of the year when the garden blooms a lush array of colours and the zucchini plants are full of vivid yellow flowers and large ripe green fruit.
Don’t let summer pass you by without following the steps below to create the tastiest zucchini Fritters! It is a simple and quick traditional summer recipe.
If there are no Zucchini in your garden, many local grocers stock both fresh zucchini and zucchini flowers at this time of the year – zucchini fritters can be made without the flowers if not available.
Ingredients (makes 20-30 10cm fitters)
- 2 large (or 3 small 20cm long) zucchini, grated
- 15 zucchini flowers, finely chopped (optional – fritters can be made with just zucchini)
- ½ cup plain flour and ½ cup Self Raising flour, plus extra if required
Note gluten free option described below – ¾ cup of coconut flour and 1 teaspoon of gluten free baking powder
- 3 extra-large free-range eggs, beaten
- ½ cup Parmesan cheese, grated
- ½ cup fresh basil, chopped
- 1 tspn black pepper
- Extra Virgin Olive Oil
- 1 tspn sea salt (optional)
- 2 cloves garlic, finely chopped (optional)
- ½ cup soda water (optional – depending on size of eggs)
1. Chop the ends off the washed zucchini, and roughly grate into a colander
2. Add salt to the zucchini, mix through and set aside for about 15 minutes while preparing the rest of the ingredients. The salt will draw out excess liquid and soften the zucchini.
3. In a bowl, add the plain and self-raising flours and mix.
Gluten Free Option: We have found an excellent gluten free option which uses ¾ cup of coconut flour and one tablespoon of baking powder. The coconut brings a natural sweetness to the fritters which is a fantastic option when using tougher end of season zucchini.
4. Add the beaten eggs, grated cheese, chopped zucchini flowers, basil, black pepper and garlic (if using) to the bowl and mix well.
5. Firmly squeeze the grated zucchini to draw out remaining liquid. Then add zucchini to the batter and mix well.
6. Gradually add the soda water until the mix is a smooth consistent batter that holds shape when spooned into the pan – add extra flour if it is too runny or a touch of soda water if it is too thick.
Fritters that spread thinly will absorb too much oil when frying and thick fritters will tend to cook unevenly.
7. Heat a large pan and add enough olive oil for shallow frying
8. Scoop tablespoons full of batter into the pan and cook until they turn a golden-brown colour, about 1-2 minutes on each side.
Alternative Frying Option: Instead of frying, the fritters will also cook fantastically in the oven. Place a heavy based baking tray in the oven and turn the oven onto fan-forced grill. Once the dish is hot, remove tray from oven, coat with a small amount of olive oil and spoon the fritters into the tray. Grill until cooked, flipping the fritters once golden-brown. If the grill becomes too hot simply switch the oven mode to bake.
9. Once cooked, remove fritters and place on a plate lined with paper towel to absorb any excess oil. Sprinkle with a touch of Parmesan cheese as desired.
Zucchini Fritters are perfect served both freshly hot or chilled later during the week when you can’t be bothered cooking – one of the best ways to get your family enjoying the benefits of healthy in-season vegetables!
No more fussy eaters… be prepared, even the neighbours will be asking for more!
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