Zucchini fritters

 Zucchini fritters are a delicious and easy way to use up your summer squash excess. These crispy fritters are a perfect side dish, appetiser, or even a light lunch. The shredded zucchini soaks up the herbs and spices to give you a bite that is just bursting with flavour.

The best thing about this recipe is how simple it is to make. In just two steps you have gorgeous, golden brown zucchini fritters. And, while this recipe is guaranteed to work as is, feel free to add your own twist.

Lots of our reviewers have already tried experimenting with some other ingredients: chilli flakes, oregano, ground cumin, paprika and corn - nothing’s off limits! What’s more, the ingredients are ones that you often find in your pantry, meaning there’s no need for a last-minute panicked dash to the shops!

• 3 (about 400g) medium zucchini
• 75g (1/2 cup) self-raising flour
• 40g (1/2 cup) parmesan, finely grated
• 3 shallots, ends trimmed, thinly sliced
• 1 egg, whisked
• 1/4 cup fresh continental parsley, chopped
• 2 tsp dried oregano leaves
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1 tbsp olive oil
• • Step 1
    Trim the ends from zucchini and coarsely grate. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, nutmeg and salt.

    

  • Step 2
    Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.