We took this scrumptious recipe from Sustainable Table’s Meat Free for a week recipe collection and modified it slightly. These are filling enough to be served as a dinner side but are a perfect, satiating afternoon tea for kids.
You can get the free download of the Sustainable Table’s ebook here.
ALLERGENS: gluten, dairy, egg
INGREDIENTS FOR 12 – 14 FRITTERS
| 300g zucchini, grated |
| ½ cup whole meal spelt self raising flour |
| ½ cup whole meal plain spelt flour |
| 2 eggs, lightly whisked |
| ½ cup milk |
| ½ onion or shalot, finely chopped |
| 100g cheddar cheese, grated |
| 1 TBS finely chopped fresh herbs (eg: basil and parsley are great) |
| Salt to taste |
| Ghee or coconut oil for frying |
METHOD
- Place the grated zucchini in a large bowl and stir through some sea salt, coating well; this will extract excess moisture from the zucchini which would otherwise make the fritters soggy when cooking; leave to stand for about 20 minutes.
- In the meantime, weigh out the flour and place in a large bowl with the grated cheese, chopped herbs and diced onion.
- Lightly whisk the eggs, add the milk and set aside.
- Rinse the zucchini of excess salt and place inside a tea towel and squeeze to remove excess liquid.
- Add the zucchini and egg and milk mixture to the dry ingredients and mix everything together to form a sturdy pikelet style batter.
- Form into patties about the size of a tablespoon sized and fry in a hot pan, cooking on each side until golden brown.
These are delicious served warm with a chutney or relish. Enjoy!
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