I found this recipe at cusine.com.au, which uses lots of zucchini (we still have heaps), large ones at that, and was tagged as “kid-friendly”. To my surprise Oscar had no hesitation in tucking into his “zini cake”. I have to thank my husband for the photo of this one, I left him the batter to make the fritters while we went to swimming lessons and he took the photo as well. I guess photographing our food before we eat has become normal now!
Zucchini Fritters
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| Serves | 3-4 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 50 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Lunch, Main Dish, Savoury Snack, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
Easy zucchini fritters.
Ingredients
- 500g zucchini
- 2 eggs
- 1/2 cup plain white flour
- Salt
- Sunflower oil
- 3/4 cups home made bread crumbs (Refer to Basics page)
Directions
| 1. | Peel and grate the zucchini, then place onto a clean tea towel and squeeze out the excess liquid. Place into a bowl. |
| 2. | Add the eggs, flour, bread crumbs and a good pinch of salt. Mix everything together until it is well combined. |
| 3. | Place the mixture into the fridge to rest for at least an hour. |
| 4. | Form the mixture into fritters about half a centimetre thick (makes about 10) and fry in the oil until golden. |
| 5. | Drain on kitchen paper before serving with pear sauce or chutney. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
Refer to the Basics page for pear sauce and chutney recipes and bread crumb recipe.
