Zucchini Fritters with Goats Cheese and Baby Spinach Salad
Serves: 4
Time: approx 30 mins
Fritters are a perfect dinner for those nights that you want something a little light and they are super easy to whip up which means you won’t be slaving in the kitchen for hours. I like every style and variety of fritter: thin and crispy, deep-fried, thick like cakes, but the one thing you always need to make sure of no matter what style you choose is that your fritters are well cooked in the centre. Tonight’s fritters are closer to a veggie cake and the easiest way to know if they are cooked right through is to press in the centre - you want a firm spring.
Leftovers
Fritters are great as a leftover lunch. I can eat them hot or cold. We only have two leftover each but there is plenty of salad and avocado would compliment the fritters nicely.
Feeding Four?
Using the feeding four shopping list will have given you a little extra for the zucchini mix.
What you'll need
4 zucchini
3 eggs
2 spring onions (green only)
1/4 bunch of coriander
1/2 a packet of baby spinach
12 packet alfalfa sprouts
1/2 packet snow pea shoots
1/3 cup sunflower seeds
120g goats cheese or Persian feta
Not sure what to do with the rest of your goats cheese?
Delicious with scrambled eggs or perfect on smashed avocado and toast.
From the pantry
salt and pepper
1/2 cup of oil (light olive oil or grapeseed oil work well)
1 cup besan flour
1 teaspoon baking powder
Prep and Cook
Make Fritters
Use a julienne peeler or a grater to grate the zucchini. Sprinkle with salt and toss and set aside (what you are doing is allowing the salt to draw out excess moisture from the zucchini).
Finely chop coriander and spring onions.
Combine your eggs, herbs, flour, baking powder and some cracked pepper and mix well.
Use your hands to squeeze the juice out of the zucchini (I do this over the sink) then add the zucchini to the rest of your fritter mix.
Mix together.
Cook Fritters
We are shallow frying the fritters so you want the oil in the pan to be about half way up your fingernail in depth.
Heat your pan up on medium to high heat, when it is hot enough it will sizzle when you add in the mix.
Use a spoon to gently drop the mix in, this is a thick mixture so you can manipulate into a round and flatten down with the spoon. Fry each side until nice and golden - approx. 2 minutes each side. Before you remove them check to make sure they are cooked all the way through then drain onto a paper towel.
While the fritters are cooking….
Make Salad
Toast sunflower seeds in the oven for 7 minutes.
Cut the snow pea shoots in half.
Add the spinach and the alfalfa sprouts with the snow peas and toasted sunflower seeds. Squeeze over the juice of half a lemon and a slight drizzle of olive oil. Season with salt and pepper and toss together.
Plate it Pretty
Arrange the salad across the base of your plate.
Stack fritters in the centre and top with a little fresh baby spinach and a large spoonful of goats cheese.
Enjoy!
Lunch tomorrow
I’m a bit naughty and often get a bit carried away eating these as I make them but there is plenty of salad ingredients and avocado would work great.