First there were corn fritters, then there were zucchini fritters, and then I went and bought a cafe and ended up making them A LOT, so what we have now is my original recipe tweaked to make them even quicker and easier to make! Zucchini fritters 2.0 if you will.
I like to serve it with a tomato salsa {diced tomato, fresh herbs, spring onion, olive oil, salt pepper} rocket, and some smoked salmon. Adding some diced avocado to the salsa works too.
If you need a gluten free option either almond meal/flour or chickpea flour can be used instead of plain flour, and tbh both taste even better than the original!
what you need:
- one very large or two regular size zucchini, grated and squeezed of moisture
- some feta, crumbled
- two eggs
- one cup plain flour
- fresh parsley, chopped
- sea salt and black pepper
- some oil for frying
what to do:
- Mix all the ingredients except for the oil in a large bowl using your hands. You want a texture that will hold together just enough when fried, so tweak the flour if needed.
- Heat a few tablespoons of oil in a frying pan. Drop tablespoons of the mixture into the pan and use the spoon to flatten them to about 1 cm thickness. Fry for about two minutes then flip over and fry until golden and crisp on both sides. They don’t need long. Drain on absorbent paper before serving.
So tasty looking, so Pinterest-worthy. Mmmm!!
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Thank you! X
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Muffins are one of favorites to gobble up.
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YUM!!!!!
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They are pretty good!
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