Zucchini Fritters - a Sunday morning brunch or a lazy lunch. These cheesey zucchini fritters are delicious.
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What you need
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500g shredded zucchini
2 spring onion sliced thinly
1/4 cup parmesean
1/4 cup shredded mozzarella
1/2 cup plain flour
1 tsp dill
1 tsp garlic powder
1 tsp onion powder
Salt & pepper
Grate zucchini using a box grater.
Place in a bowl and leave for 5 mins.
Squeeze out excess water using hands. (No one wants a soggy fritter - this step is imperative)
Next in a bowl, add your zucchini, spring onions, egg, seasonings and flour.
Make sure you fold gently.
Spray a hot pan with EVOO.
Drop 1/4 cup batter in the pan Do 3 or 4 mounds.
Flatten lightly with spatula and Cook for 3 minutes until underside is deep golden Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
Serve with a dollop of sour cream and some chives or simply eat alone.
Tip; when adding flour - ensure you sprinkle around the bowl and don’t just dump.
For additional flavourings, you can add sweet corn kernels or diced capsicum or diced bacon/ ham (think of your leftover Christmas ham).
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The only thing left is to enjoy!
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