BACK
We have such an abundance of Zucchini and Scallopini at the moment and have been serving them up every way that I can think of. This recipe is one from a client who emailed it in to share with everyone
1 large zucchini (or two small-medium ones)
1/4 red onion or 1 shallot if you have them, finely diced
1 clove garlic, crushed
3 heaped tabs plain flour
1 tsp baking powder
1 egg
about 40-50g cheese (Grana Padano suggested), roughly chopped
salt and freshly ground black pepper
3 tabs olive oil
Grate the zucchini into a large bowl, sprinkle with salt, toss to mix and then leave for about 10 minutes.
After the time has elapsed, grab handfuls of the grated courgette and squeeze over a sink to remove as much water as possible. To the now significantly drier grated courgette, add the diced shallot, crushed garlic, flour, baking powder and egg and stir well to combine. Season with salt and freshly ground black pepper and add the cheese and stir again to mix through.
Shouldn't need to add any more oil.
Pan fry in either olive oil or butter in spoonfuls.
I have been adding sun dried tomatoes and feta cheese into the Zucchini fritters that I have been making of late. Makes for a tasty addition.
BACK
Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: