Zucchini Fritters
Cooking set up: Gas
Category: Vegetarian
The chef rates this meal: ⭐⭐⭐⭐
Why this recipe works
The Adventure-Q’s cooking surface creates beautifully golden zucchini fritters with a crisp exterior and soft, fluffy centre. Removing the excess moisture from the zucchini helps the fritters hold together while allowing them to develop a delicious golden crust. They’re quick to prepare and perfect for breakfast, lunch or as a side dish.
Sarah’s notes
The griddle lines gave the fritters a beautiful sear and helped them cook evenly. They’re delicious served straight from the pan with a dollop of yoghurt.
Time
Preparation: 15 minutes
Cook time: 13 minutes
Ingredients
- 600g zucchini (3 large or 4 small zucchinis)
- 1 cup plain flour
- ½ cup grated Parmesan cheese
- 2 eggs
- ½ teaspoon baking soda
- Pinch of salt
- Pinch of freshly ground black pepper
- 2 garlic cloves, minced
- 3 spring onions, halved and finely sliced
To serve
- Natural yoghurt
Taste test notes
These fritters are crisp and golden on the outside with a soft, savoury centre. The Parmesan adds a rich, cheesy flavour while the spring onions and garlic bring plenty of freshness. They’re just as enjoyable on their own as they are served alongside grilled meat or a fresh salad.
Method
- Grate the zucchini into a bowl and sprinkle with a generous pinch of salt. Leave for 10 minutes, then squeeze out as much excess moisture as possible using your hands.
- Add the eggs, spring onions, Parmesan cheese and minced garlic to the zucchini and mix well.
- Sprinkle over the flour and baking soda, then season with black pepper.
- Stir until the flour is fully incorporated. The batter should be thick but still soft.
- Heat the Daymo Adventure-Q over medium-high heat.
- Spoon approximately ½ cup of batter into the pan, cooking four fritters at a time.
- Gently flatten each fritter with a spatula until about 1cm thick.
- Cook for approximately 3 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve immediately with a generous dollop of natural yoghurt.
Enjoy!
Anything the chef would change for next time?
I’d add crumbled feta for an extra burst of flavour.
Submitted by: Sarah, Sydney, NSW
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