Zucchini

These tasty fritters are best served hot from the pan. Serve with a rocket salad for a lunch or a light dinner, or with crispy bacon for Sunday brunch.

Zucchini fritters Recipe

Ingredients

3 medium-sized zucchini (ends trimmed), grated (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 cup sweet corn kernels (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
½ cup self-raising flour (The Fresh Pear Fruit Supply, Stall 20, B Shed)
½ cup freshly grated parmesan (The Epicurean, Shop 14-16, Dairy Hall)
3 shallots, ends trimmed and thinly sliced (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 large egg, beaten (Farm Fresh Eggs, Stall 43-45, I Shed)
small handful fresh flat-leaf parsley, chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
2 tsp dried oregano (Green Valley Spices, Stalls 36-40, B Shed)
pinch salt (Green Valley Spices, Stalls 36-40, B Shed)
¼ tsp freshly grated nutmeg (Green Valley Spices, Stalls 36-40, B Shed)
1 tbsp olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)

Method

Place zucchini in a sieve and squeeze out as much moisture as possible. Transfer to a bowl.

Mix in corn, flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.

Heat around half of the oil in a frypan over medium heat. Drop as many 2-tablespoonful scoops of batter into the pan as will fit comfortably, and cook for 1½ minutes on each side or until golden-brown and cooked through.

Remove cooked fritters to a plate lined with paper towel, and, adding more oil as required, repeat until remaining batter is used.