sharing recipes from one generation to the next
Vegetable fritters are a lunchtime favourite in our house. The usual choices are sweet corn, cauliflower, carrots and zucchini, sometimes alone, other times mixed together. I usually ad lib making the batter, adding parmesan, bacon, peppers or herbs for flavour, but because The Cookbook Guru is exploring Saha this month, I tried out Greg Malouf’s recipe for zucchini fritters with mint and feta for a change. Necessity dictated that I make them gluten free.
Last week I also tried the recipe for mahumara from Saha. The pesto style dip of roasted red peppers, walnuts and pomegranate molasses was seriously good dolloped onto the fritters hot from the pan, a mouthwatering juxtaposition of sweet and salty flavours.
It’s important to salt the grated zucchinis to draw out excess water. Allow about 20 minutes for them to drain before squeezing dry and mixing the batter. There is nothing at all complicated about these tasty morsels, a bit of grating, a small amount of chopping, an egg to crack and you’re ready to heat the pan.
They’re good with salad, in a sandwich, as a canapé base, or simply as a hand held snack.
600g zucchinis, coarsely grated
1 heaped teaspoon sea salt
3 spring onions, green tops only
2 tablespoons chopped fresh mint
1/2 teaspoon dried mint
2 tablespoons chopped parsley
2 heaped tablespoons of rice flour
2 heaped tablespoons dried breadcrumbs (I used gluten free)
About 45 minutes before you are ready to serve, grate the zucchinis into a colander over a bowl. Sprinkle over the sea salt and lightly toss. Allow to drain for 20 minutes. Squeeze as much water as possible from the zucchini and put it into a medium mixing bowl.
Add the remaining ingredients and mix thoroughly. The batter will be fairly dry, but sticky enough to stick together.
Heat a sauté pan and add 3 tablespoons of light oil, whatever you prefer to use for shallow frying. Drop heaped soupspoons full of batter into the pan, but do not overcrowd.
Cook over a medium beat until lightly browned then flip and cook the other side. The fritters will feel firm in the centre when done. Remove them from the pan to drain on kitchen paper.
Continue cooking in batches.
Serve piping hot.
Makes about 18