Mexican Zucchini Fritters |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A Mexican twist on a basic zucchini fritter – Can be used as a light meal or a side to a yummy piece of steak or chicken. Ingredients:
3 medium zucchini |
1/2 cup self-raising flour |
1 purple onion, diced finely |
1 egg, whisked |
1/4 cup fresh parsley, chopped (continental) |
1 teaspoon cumin |
1 teaspoon ground coriander |
1 teaspoon ground turmeric |
1 teaspoon sweet paprika |
1 teaspoon salt |
4 teaspoons olive oil |
2 cups salsa |
1 cup sour cream |
1 cup cheese, shredded |
Directions:
1. Trim the ends from zucchini.
2. Coarsely grate the zucchini.
3. Place in a colander and squeeze out as much excess moisture as possible.
4. Transfer to a bowl.
5. Stir in self-raising flour, onions, egg, parsley, spices and, salt.
6. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
7. Drop four 2-tablespoonful measures of zucchini mixture into pan.
8. Cook for 1 1/2 minutes each side or until golden and cooked through.
9. Transfer to a plate lined with paper towel.
10. Repeat with 2 tsp olive oil and remaining zucchini mixture.
11. Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.
|
|