Recipe – Zucchini fritters
This simple dish from IRT Catering’s Ben Mitrevski can be served hot or cold.
- 700g zucchini, grated
- 250g cooked rice
- 1 brown onion, diced
- 150g frozen peas, thawed
- 70g grated parmesan
- 1 tsp crushed garlic
- 1 tsp fresh or dried oregano
- ½ tsp ground nutmeg
- 125g plain flour
- 2 eggs
Add all ingredients to a large mixing bowl.
Mix well with your hands.
Let mixture sit for one hour. The zucchini will release liquid and if the mixture becomes too wet, add a little flour to tighten it up.
Form mixture into golf-ball sized balls.
Heat a large frying pan over medium heat.
Add enough oil to cover the base of the pan.
Lightly flatten the fritters and place gently in the pan.
Cook the fritters in batches for 3-5 minutes each side or until golden, turning gently.
Serve hot or cold.
Makes approximately 20 golf-ball sized or 10 burger-patty sized fritters.
They can be stored in the fridge for five days or frozen for three months.
This recipe features on The Good Life online lifestyle channel. It’s available to view on YouTube at http://bit.do/fritters.