The first time I made these fritters, I used zucchini grown in my own garden that were picked by my grandson.
Like most kids, my grandson is not keen on green vegetables. He has this weird habit of analysing food and picking out bits he doesn’t like before he takes a bite. This usually means at least half of whatever he is eating is discarded. So when I made these fritters for him I decided to peel the outer skin of the zucchini. Yes, I know all the goodness is in the skin but by doing this, he ate every bit of the fritters I put in his plate and that’s a win for me!
What you need
- 2 medium zucchini, grated
- 1 teaspoon salt
- 1/3 cup plain flour
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 clove garlic, crushed
- 1 teaspoon fresh thyme- finely chopped
- 1 egg, beaten
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
What to do
Wrap the grated zucchini in a clean tea towel or kitchen paper and squeeze over a bowl to remove as much liquid as possible.
Place zucchini in a medium bowl and add remaining ingredients except the olive oil. Mix well to combine.
Heat the oil in a frypan.
Drop spoonfuls of the mixture in the pan and cook until golden, then flip over and to cook on the other side.