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Saturday, 28 June 2014

Zucchini Fritters

Fritters can be made using a number of different bases. You can do potatoe, sweet potatoe, sweetcorn and so many other different kinds. I decided to try make zucchini fritters and they came out rather deliciously! 

Firstly, the basic difference between baby marrows and zucchinis are simply that marrows are younger and smaller whereas zucchinis are older and bigger. For this recipe I used baby marrows but 'Baby marrow fritters' doesn't sound as catchy as 'zucchini fritters'.

1 punnet of baby marrows (+- 400g)
1 egg
1/4 cup flour (or gluten free substitute) 
1/2 onion, finely chopped
1 Tbs corn flour
Salt,pepper and other seasoning
Chopped garlic is optional but I didn't use any.

  • Grate the marrows and sprinkle about a teaspoon of salt on them then let them drain for about 10mins
  • Mix together rest of the ingredients
  • Dry the marrows using a kitchen cloth or paper towels. The dryer they are the crunchier the fritters will be. 
  • Add the grated marrows to the rest of the mixture.
  • Sprinkle some flour on a chopping board and form the fritter shapes out of the mixture, as if you were making burger patties. Don't worry if they're not pefect!
  • Heat up some cooking oil in a frying pan (on quite a high heat)
  • Fry the patties until lightly browned (It should take +-3mins per side)

I made lamb chops and a simple side salad to accompany the fritters, which I served with a sweet chilli sauce. Here's what I put into the yummy side salad- 

"5 Ingredient Salad"

  • Avocado 
  • Cherry Tomatoes
  • Basil
  • Strawberries
  • Bean Sprouts 
Serve with a balsamic vinegar and olive oil dressing.

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