Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 20 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
20
- 4 large zucchini, finely chopped
- 1 1/2 cups plain flour, sifted
- 1 1/2teaspoons baking powder
- 1 egg, lightly beaten
- 1/2 bunch continental parsley, leaves picked
- 1 clove garlic, crushed
- 1/2 punnet dill, finely chopped
- 80grams parmesan, grated
- 1/2 cup extra virgin olive oil
- 2 lemons, cut into wedges
Description
These savoury zucchini fritters, bursting with parmesan and fresh herbs, are perfect for summer entertaining and snacking alfresco.
Method
Step 1 of 4
Place zucchini in a colander. Add 1 tsp salt and toss to combine. Set aside for 10 minutes, then place zucchini in a clean tea towel and squeeze out excess juice.
Step 2 of 4
Sift flour and baking powder into a large bowl. Make a well at centre. Add egg and 1 1/2 cups water, whisking until a smooth batter forms.
Step 3 of 4
Finely chop three-quarters of the parsley. Add chopped parsley, garlic, dill, parmesan and zucchini to the batter and gently mix to combine. Season with freshly cracked black pepper.
Step 4 of 4
Heat 1/4 cup oil in a large frying pan over medium-high heat. To cook 5 fritters at a time, spoon heaped 1 tbs quantities of batter around the edges of the pan, allowing room for spreading. Flatten slightly. Shallow-fry for 2 minutes each side or until golden brown and cooked. Drain on paper towel. Repeat with remaining zucchini mixture to make 20 fritters in total, topping up and reheating oil between batches if necessary. Sprinkle with remaining parsley. Serve with lemon.
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