Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: zucchini, parsley, spring onions, eggs
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- large non-stick frying pan
- bowls – 1 large, 2 medium
- large metal spoon
- egg flip
- baking tray
- serving plates
- large teaspoon
- 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.