Looking For A Great Way To Use The Abundance Of Zucchinis Available This Summer - Then Think Zucchini Fritters?This super easy and healthy zucchini fritter recipe is a great way to use up any leftover zucchinis currently building up in your fridge and if you don’t have any, then definitely go, and stock-up while they are in season! It’s such a healthy recipe that makes for the perfect side to accompany a salad, meat side, or as a lunchbox staple for the kids.
Tell me more about the humble zucchiniZucchini, also known as courgette, is a type of summer squash. While it’s commonly cooked, many people enjoy eating zucchini raw, as it works great in salads, with dips, or spiralised to make low-carb noodles. Often thought of as a vegetable, however, botanically speaking it is a fruit that can benefit your health in many ways:
- Packed with Nutrients: a good source of soluble fibre, vitamin C, and potassium.
- Promotes healthy digestion – the soluble fibre that acts as a source of nourishment for gut health.
- Said to help promote weight loss – high in water super low in calories.
Three easy tips when making zucchini fritters
- Do not (I repeat, do not) skip draining the excess water that comes from shredded zucchini; or your end-result will be soggy fritters.
- One tip for getting rid of extra moisture: place the zucchini in a colander and toss it with a little salt - let it stand in the sink for at least 10 minutes. Place the zucchini in the middle of a clean tea towel and gather up the sides and use your muscles to squeeze the zucchini over the sink until all extra water has been squeezed out.
- Season, season and season the fritters to your taste – get creative with chilli flakes or lemon zest.
- Don’t cook too many fritters at once – otherwise, they won’t crisp up.
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- 4 medium zucchini coarsely shredded
- 1/2 teaspoon salt (Murray River Salt is recommended)
- 1/2 cup of good quality all-purpose flour (wholemeal is used)
- 2 large free-range eggs beaten
- 1/3 cup of crumbled feta (Tweed Valley Whey Farmhouse chilli fetta is used, but cheese can be replaced with grated cheddar)
- 4 tablespoons of natural yoghurt (can be swapped out for sour cream)
- 2 tablespoons of chopped spring onions plus more to serve
- Salt and pepper to taste
- Olive oil for frying
- Herb of your choice for serving
- Prepare zucchini: Place the zucchini in a colander and toss with 1/2 teaspoon salt. Let stand in the sink for 10 minutes, then transfer to a clean tea towel and squeeze out any excess liquid.
- Prepare the batter: Combine flour, eggs, cheese, one tablespoon of spring onions, salt, and pepper in a medium mixing bowl until smooth. Add zucchini and stir well.
- Heat the oil in a large pan over medium-high heat.
- Drop batter by tablespoonfuls, flattening a little with the back of the spoon.
- Fry for about 2 minutes on each side until crisp and golden.
- Combine yoghurt and remaining spring onions and serve with fritters topped with your favourite herb.