These fritters are super easy to make and are topped with a fresh dill dressing. To ensure the fritters are not stodgy, make sure all the moisture is removed from the grated zucchini prior to pan-frying them. This recipe used plain flour but is equally delicious with wholemeal flour.
Serves: 2
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 zucchinis
- ⅔ cup plain flour
- 2 eggs, lightly beaten
- ¼ cup spring onions, thinly sliced
- Salt & pepper, to taste
- 1 tbsp olive oil
- 4 tbsp crème fraiche
- 1 tbsp dill, finely chopped
- Lemon & spring onions, to garnish (optional)
Method
- Grate the zucchinis and place in a colander. Use your hands to wring out any excess moisture then transfer to a large bowl.
- Add the flour, eggs and spring onions and season with salt and pepper. Gently stir together until combined and divide mixture into approximately six balls, depending on the size you would like the fritter.
- Heat olive oil in a large frying pan over medium heat. Place fritters in the pan and pat gently until slightly flattened. Cook for 1–2 mins until golden, then flip and cook the other side. Place on paper towel to remove any excess oil.
- To make the dill dressing, combine crème fraiche and dill in a small bowl.
- Serve fritters immediately topped with the dressing and garnish with spring onions and a wedge of lemon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
