Lou’s Dad’s Zucchini Fritters

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden: zucchini, parsley, spring onions, eggs

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • mezzaluna
  • grater
  • tea-towel
  • large non-stick frying pan
  • scales
  • bowls – 1 large, 2 medium
  • whisk
  • large metal spoon
  • egg flip
  • baking tray
  • serving plates
  • large teaspoon

Ingredients

  • 400 g zucchini
  • ½ cup chopped spring onions (or shallots)
  • 2 eggs
  • ½ teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • 1 tablespoon flat-leaf parsley
  • 5 ‘grates’ fresh nutmeg
  • ½ cup grated parmesan
  • 75 g self-raising flour
  • sea salt and freshly ground black pepper
  • canola oil for pan frying

What to do

  • Set out your ingredients.

Prepare the vegetables & herbs

  • Coarsely grate the zucchini. Tip the grated zucchini into a clean tea towel and twist over the sink to remove the excess moisture. Tip the zucchini into the large bowl.
  • Peel and finely chop the onion and add to the large bowl.
  • Chop the parsley with the mezzaluna and dd to the large bowl.

Prepare the vegetable-cheese-egg mixture

  • Lightly whisk the eggs and add to the large bowl.
  • Add the remaining ingredients, except the oil, to the large bowl, and stir to combine.

Cook the fritters

  • Preheat the oven to 100oC.
  • Heat the frying pan over medium heat and add a little oil.  Fry teaspoonfuls of vegetable mixture gently for about 2 minutes on each side.  Don’t overcook as the fritter are most delicious if still moist in the middle.
  • Cook the fritters in batches, keeping the first batch warm in the oven while the second batch is cooked.
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