- 2 cups zucchini grated (1 large approx)
- 1 cup SR flour
- 1 tablespoon chia seeds
- 1/2 cup grated parmesan cheese
- 2 tablespoons mint finely chopped
- 2 tablespoons chives finely chopped
- 1 cup cottage cheese*
- 50g melted butter
- 3 eggs
- 3 tsp salt
Yield 16 fritters approx. 10cm diameter.
Directions:
- Place the grated zucchini into a sieve and sprinkle with 2 tsp salt and set aside.
- Place the flour, chia seeds, parmesan, chives, mint and 1 tsp salt into a bowl.
- In a separate bowl whisk the egg and cottage cheese and butter together.
- Using the back of a spoon press down on the zucchini to remove as much water as possible.
- Add the zucchini and egg mix to the dry ingredients and mix well.
- Heat a large frypan on a medium low heat then add a good splash of olive oil.
- Spoon the batter into the pan making 1cm thick fritters.
- Flip after 3 minutes or until golden brown.
- Cook remaining side until golden brown, this should take less than 1 minute.
- Serve fritters with fresh guacamole or homemade tomato relish with a squeeze of fresh lemon juice.
