If you like corn fritters, zucchini fritters are a good alternative in high summer when you can’t face another zucchini. Vegephobes may not notice the inclusion of a significant quantity of zucchini in their diet.You could cook them on a hot, oiled barbecue plate. They’ll keep overnight in the fridge to reheat in the oven but are much better freshly cooked.
- 400g zucchini or scallopini (or a mixture)
- 1 teaspoon salt
- 1 red onion or a couple of shallots, finely chopped
- 1 small cloves of garlic, crushed (optional)
- 80g parmesan cheese, grated
- 3 tbsp self raising flour
- 1 large egg, beaten
- 1 tbsp chopped flat parsley, chives and mint
- freshly ground pepper to taste
- 1-2 tbsp olive oil
Coarsely grate the zucchini into a sieve over a mixing bowl. Sprinkle over a teaspoon of salt, mix it through the zucchini and leave to stand for about an hour. Some liquid will have dripped out, but some more will come out if you press the mixture down with a fork. Throw away the liquid and dry the bowl. Put the zucchini into the bowl with the onion and garlic. Mix in the cheese, flour, egg, herbs and pepper. Heat a tablespoon of oil in a frying pan. Using a dessert spoon, put dollops of the fritter mixture in the pan. When golden on one side, turn over with a spatula. You will probably need to cook in two batches to give enough space between the fritters, adding some extra oil between batches. Drain on paper towels and serve warm with sweet chilli sauce. Makes about 20. Make them fairly small or you’ll struggle to flip them over and they might be soggy in the middle.