I have an evil plan. I like to call it ‘how to get small boys to eat more vegetables without resorting to hiding them’.
Like most plans, evil or otherwise, some days there is progress. Other days it feels more like regression.
One of my recent ‘progressive’ days was when I made these Crispy Zucchini Fritters for Sunday brunch. I had already had success with potato rosti, so I figured crispy fried treats may be tempting enough for Fergal to overcome his moratorium on green vegetables.
They were so popular with all my men there weren’t any leftovers. And when I suggested to my Irishman that they might make a nice St Patrick’s Day celebration, he agreed with the proviso that they be served with Guinness, of course.
Happy St Patricks Day!
Crispy Zucchini Fritters
I find fritters a bit fiddly to make. They’re not the sort of thing to serve a huge crowd. But I’m happy to take the time on a Sunday morning for our little family so my boys are enjoying some vegetables rather than just scoffing the bacon or black pudding. Normally I’m all about the mayonnaise for dipping but after ‘extensive’ testing my Irishman and I agreed that the fritters are actually better with refreshing natural yoghurt or some labneh.
enough for: 2 as a light meal
takes: about 30 minutes
3 medium zucchini (500g / 1lb)
150g (5oz) almond meal
small bunch mint, leaves picked and chopped (optional)
oil for frying
natural yoghurt, to serve
1. Grate zucchini using your food processor or a box grater. Add a pinch of salt, stir and stand for a few minutes. Pat with paper towel to remove some moisture but no need to get it really dry.
2. Combine the salted zucchini, eggs, almond meal and mint (if using) until thoroughly mixed – I just do this in the bowl of my food processor.
3. Heat 1cm (1/3in) oil in a large frying pan on a medium high heat. Test a little drop of mixture, when it starts sizzling vigorously, start scooping heaped tablespoons of the mixture into the pan. I usually cook 5-6 at a time. Shallow fry until well browned on both sides. Drain on paper towel and keep warm in a low oven while you continue cooking the rest of the mixture.
4. Serve hot fritters with a good dusting of sea salt flakes and cold yoghurt on the side for dipping / drizzling.
with potato! – replace some o the zucchini with spuds. Or for a whole potato experience, these rosti are a total winner.
different veg – if you can grate it, you can probably use it in place of the zucchini. Think sweet potato, potato, carrots, butternut pumpkin (squash) or parsnip or any combo of the above.
different herbs – mint and zucchini are a match made in heaven but feel free to use some chives, parsley or even basil.
nut-free – replace almond meal with ground sunflower seeds or use your favourite flour my choice would be chickpea flour.
lighter – use 3 eggs whites instead of the whole eggs.
burgers – form the mixture into 4 burger patties and pan fry in the oil until well browned and cooked through.
baked – not as tasty as fried but definitely lower maintenance! Drizzle oil in a baking tray and top with scoops of the fritter mixture. Bake 200C until well browned – about 20 minutes as a guess.
zucchini nests – use your spiralizer instead of grating.
brunch! / more substantial – serve with poached eggs and a salad. A bit of bacon or black pudding wouldn’t go astray.
ps. Want to win a copy of my print book ‘5-Ingredients 10-Minutes?
I really want to hear from you! What have you enjoyed about Stonesoup? Do you have any ideas how I could make it better? Did you like the sound of this recipe? Let me know in the comments below.