2 medium zucchini
2 royal blue potatoes
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
4 tsp olive oil
Salt and pepper to taste
Trim the ends from zucchini. Coarsely grate the zucchini. Peel and coarsely grate the potatoes. 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, salt and pepper.
Pre heat an oven to 180°C. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 3 minutes each side or until golden. Finish cooking in the oven for 10-15 minutes until potato is cooked through. Transfer to a plate lined with paper towel.
The size of the fritter can be altered depending on how you will serve them. Make them bigger for dinner and smaller to serve as finger food for your next party.
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