Name: Zucchini fritters
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 zucchini; 1 small carrot; 1 small Spanish onion, finely shaved using a mandolin; 35 gm self-raising flour (¼ cup); 2 tsp cumin seeds, toasted; 3 eggs, separated; 50 ml olive oil

Zucchini fritters

Australian Gourmet Traveller fast vegetarian breakfast recipe for zucchini fritters

Serves 4

Prep

Cook

10M

Total

15M

Ingredients

2 zucchini

1 small carrot

1 small Spanish onion, finely shaved using a mandolin

35 gm self-raising flour (¼ cup)

2 tsp cumin seeds, toasted

3 eggs, separated

50 ml olive oil

Method

Main

1.Shred zucchini and carrot lengthways using a mandolin (or coarsely grate) and place in a large bowl, add onion, flour and cumin seeds and toss. Stir egg yolks through and season to taste with sea salt and freshly ground black pepper. Whisk eggwhites to firm peaks and gently fold through fritter mixture.

2.Heat oil in a large frying pan over medium heat. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Serve immediately with braised bacon.