Zucchini Fritters Recipe

So I found a bag of zucchini noodles (250g) on sale at the supermarket this week and attempted the zucchini fritter recipe on the back of the packaging. Ingredients were simple: one 250 g packet of zucchini noodles, 1 egg, 1/3 cup plain flour, 1/3 cup milk, and 1 tsp curry powder with sprinkle of salt and pepper to season. Mix together and then pan fry. 

I thought I had gotten off to a great start but as soon as I placed them in the fry pan for cooking, it turned out to be a disaster. 

I instinctively knew it was too soggy (because I had accidentally tipped the cooked zucchini juice in the bag into the mixing bowl). And a quick google search for crispy zucchini fritter recipes suggests you should sprinkle a bit of salt to dry out the zucchini and then wring with your hands before adding to your batter. 

Anyway, the accompanying fish was delicious with the garlic herb butter. Packaging instructions: bake at 200 deg celsius for 5 minutes, then add the garlic herb butter and cook for another 7 minutes. 12 minutes altogether for a cooked fish meal, not bad :)

 Here is a recipe I found on google search and I might try this out next time I come across zucchinis on discount at the store. Recipe courtesy of: https://www.recipetineats.com/crispy-zucchini-fritters/

Ingredients

ZUCCHINI:

• ▢500 g/1 lb zucchini (2 medium ~ 23cm/9" long)
• ▢1 tsp salt

BATTER:

• ▢1 large egg
• ▢2 green onions , halved then finely sliced
• ▢1/4 cup parmesan , grated (fresh or store bought)
• ▢1 garlic clove , large, minced
• ▢1/2 cup / 75 g flour
• ▢1/2 tsp baking powder
• ▢Pinch of pepper
• ▢4 tbsp olive oil , separated

FOR SERVING:

• ▢Yoghurt or sour cream
• ▢More chopped green onions

Instructions

ZUCCHINI:

• Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
• Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.
• Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.

BATTER:

• Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)
• Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
• Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).

COOKING:

• Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.
• Flatten lightly with spatula to about 1cm / 4/5" thick.
• Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.
• Repeat with remaining batter.
• Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.