I have a habit of going through a lot of zucchini at lunch time. At home with a 2 year old who would prefer peanut butter sandwiches at all hours of the day, I can choose my lunch without having to cater to the rest of the family. I also like trying things out that might not be too filling, as it doesn't matter too much at that time of day. This one I made up a week or so ago, and really enjoyed making them again the next day as I wanted them again!
These can be quite sloppy, so it is really important to squeeze the liquid out after grating the zucchini. They would also be yum with some cheese added, and varying herbs and spices to experiment.
1/4 cup extra virgin olive oil
2 large zucchini, grated
2 tbsp plain wholemeal flour
1/2 tsp Outback Pride Tanami Fire (or more if you like it hot)
2 tbsp fresh coriander leaves
1 small clove garlic, crushed
1 tsp cumin seeds
Squeeze the water out of the grated zucchini, and combine the zucchini, flour, egg, herbs and garlic in a bowl. Mix well.
Heat oil in a non-stick frypan over medium-high heat. Place approx 1/4 cup spoonfuls of fritter mix into the pan and press gently with a spatula. Cook until golden and crisping up on one side, and then carefully flip over to cook the other side.
Serve with a dollop of yogurt.