HERBY ZUCCHINI FRITTERS

It’s zucchini season and these versatile fritters are great for a snack, portable for a picnic or long weekend barbecue food. You might consider making smaller, bite size fritters for finger food and top with a creamy goat curd.

This recipe is full of herbs - and you can really use whatever is in your garden or half used bunches lingering in the fridge. Add some chilli if you’d like to take the heat up a notch. 

makes about 10 x 6cm fritters

3 medium (500g total) zucchini

1 teaspoon sea salt

2 tablespoons flour

¼ teaspoon caraway seeds

1½ teaspoons ground cumin

black pepper

2 large free range eggs, lightly beaten (we used Yolky Dokey’s extra large eggs)

3 spring onions, finely chopped

½ cup chopped mixed herbs (such as dill, parsley, coriander)

finely grated zest of ½ a lemon (optional)

Coarsely grate the zucchini into a bowl. Sprinkle with salt and toss to mix through. Leave for 10 minutes, then squeeze out as much excess moisture as possible. There’ll be at least 80ml, discard the liquid.

Combine the flour, spices and a grinding of black pepper in a medium bowl. Whisk in the egg to form a runny batter. Stir in the zucchini, spring onion, herbs and lemon zest, if using, to combine well.  

Heat oil in a large heavy based non-stick frying pan over a medium-high heat. Working in batches, add heaped tablespoons of fritter mixture, gently spreading to about 6cm rounds.  Cook for 3 minutes or until golden brown, carefully turn over and cook another 3 minutes.  Drain on paper towel. Keep warm in a low oven and repeat cooking with remaining mixture.

Fiona Hammond © January 2020