Danni really liked the look of Carla's zucchini fritters, so last week, armed with two zucchinis and a large grater, we gave them a go.
Carla's fritters look more appetizing than ours do, piled high like that, but ours were still very delicious! I had to fry them for ages, six minutes or so for each side (so about ten - twelve minutes per fritter), and you have to make sure you drain them a little (or pat them quickly) before serving. I used salsa instead of chutney, and next time I'd like to add maybe half a grated carrot, and I would have added some cheezly if mine hadn't gone moldy. But, oh, there will be a next time. These were great!
I used plain flour for these, but I'd like to try it using besan or a plain gf flour.
recipe from Carla, featuring my mods
2 medium zucchinis (I peeled mine)
quarter cup salsa (because I had this leftover in the fridge)
1 tablespoon tomato paste
a little bit less than half a cup of plain flour
1 small onion (diced really tiny, I sort of wished I'd grated them though)
1 teaspoon minced garlic (from a jar!)
some salt and pepper (not very much)
1 shake chilli flakes
lots of oil
Mix together everything except the oil. Mix it well!
Heat a bit of oil in a fry pan. Once it is awesomely hot, scoop out some of the mixture, about a palm's worth, and dollop it in the pan. Flatten a little, and let it fry. Do as many as you feel you can handle in the pan at once. After six or so minutes (or, when it's browning nicely on one side), flip it, and do the same.
Drain and serve with some salsa or something. I wonder how this would taste with guacamole.