Zucchini Fritters are the perfect way to curb your hungry guests while you finish the main course.
Grating up two medium sized zucchinis, and adding ground coriander, salt, pepper and a whisked egg, quickly mix the ingredients together until completely blended. If the mixture is too runny, thicken by adding in tablespoons of flour until thickened into a batter.
Heating a shallow pan with a generous helping of olive oil, delicately scoop of a tablespoon's worth of mixture and using a teaspoon in the other hand, manoeuvre the mixture into the heated oil, keeping a rounded shape. It should sizzle and begin to turn golden. Allow 2-3 minutes on either side.
Pesto Mayonnaise:
Mix a teaspoon of greek yoghurt with a teaspoon of mayonnaise and a teaspoon of pesto. Add more of any according to taste.
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