Name: Zucchini fritters recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: australian
Ingredients: 3 (about 400g) medium zucchini; 75g (1/2 cup) self-raising flour; 40g (1/2 cup) parmesan, finely grated, plus extra to serve; 3 shallots, ends trimmed, thinly sliced; 1 egg, whisked; 62.50 ml fresh continental parsley, chopped; 2 tsp dried oregano leaves; 0.63 gm ground nutmeg; 2.40 gm salt; 18.20 gm olive oil

Zucchini fritters recipe

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Make crispy zucchini fritters with summer squash in just two easy steps. Bursting with flavour from herbs and spices, they're perfect as a side dish or light lunch. Get creative by adding chili flakes, oregano, cumin, paprika, or corn. No need for a store run - pantry staples only. Try our other fritter recipes and even air fryer versions.

Ingredients:

3 (about 400g) medium zucchini
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated, plus extra to serve
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
62.50 ml fresh continental parsley, chopped
2 tsp dried oregano leaves
0.63 gm ground nutmeg
2.40 gm salt

Instructions:

Begin by trimming the ends off the zucchini. Grate the zucchini coarsely and squeeze out excess moisture through a colander. Transfer the zucchini to a bowl and mix in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt, and nutmeg.
In a non-stick frying pan over medium-high heat, heat 1 teaspoon of olive oil. Spoon three zucchini mixture portions into the pan. Cook for 1 1/2 minutes on each side until golden and cooked through. Transfer to a plate and repeat the process with the remaining olive oil and zucchini mixture.

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