Zucchini fritters

Zucchini fritters

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

Summer is a beautiful time here in the garden. My daily walk through the patch is a real pleasure. Sometimes I find myself sitting on one of the timber walls of a garden bed just staring at the plants and the insects, and listening to the very nature around me. The sun is warm, the aromatics are strong and I’ll just sit there looking at the vegetables and herbs, thinking about all the meals I’d like to cook. When I first started gardening I always had more zucchini than I knew what to do with, which hasn’t really changed much but now I have more dishes I like to cook for the family with this versatile ingredient. Fritters are super-easy and make great finger food for messy ratbag kids. They’re one of those meals I suggest for people who tell me they’re too time poor to cook real food. An easy prep, a few minutes in the frying pan and you have yourself a delicious meal that can be eaten hot or cold, for breakfast, lunch or dinner. Cooking isn’t hard really, is it? Especially when you’re talking about something as simple and easy as a zucchini fritter!

Ingredients

Quantity Ingredient
3-4 zucchini, (not tiny ones, not massive yacht size either, just perfect zucchini size
pinch salt, plus extra to taste
135g pecorino, grated
handful parsley, chopped
3 garlic cloves, crushed
75g plain flour
2 eggs, lightly beaten
pepper, to taste
olive oil, for shallow-frying
1 teaspoon smoked pimenton
200g sour cream
garden-fresh jalapeno chillies, sliced, to serve

Method

  1. Chop the ends off the zucchini and then grate the rest into a colander. Sprinkle over the salt then set aside to drain for a few hours.
  2. Squeeze the zucchini well, then transfer to a large mixing bowl. Add the cheese, parsley (reserving a little as a garnish), garlic, flour and eggs. Season with salt and pepper, and mix well.
  3. Heat a generous glug of olive oil in a frying pan over medium–high heat. Working in batches, cook generous spoonfuls of the mixture on both sides until golden brown.
  4. Lay on paper towel to drain off any excess oil while cooking the next batch.
  5. Mix the pimentón and sour cream in a bowl.
  6. Serve the fritters with a dollop of the smoky sour cream, a garnish of the reserved parsley and some sliced chilli on the side.
  7. Hello, summer!
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again