ZUCCHINI, PEA AND MINT FRITTERS
It consists of grated zucchini, peas and fresh herbs, shallow fried and served with a poached egg and roasted tomatoes.
Provided by Anina
Categories breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- First off, drain the grated zucchini by pressing it firmly in a cheesecloth, or you can just use your hands, to remove excess moisture.
- In a mixing bowl, combine the zucchini, peas, herbs, parmesan, flour and egg. Mix well.
- Heat the olive oil in a cast iron pot, use the extra flour to shape the fritters and shallow fry until brown and crisp.
- Drain on kitchen paper. Serve with a poached egg and roasted tomatoes.
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- Toss zucchini and 1/2 teaspoon salt in a large mesh colander. Let stand for 10 minutes, then squeeze to remove as much liquid as possible.
- In a large mixing bowl, combine the grated zucchini with remaining ingredients (except for canola oil), and stir to combine into a thick batter. If the batter looks runny, add some more flour, a couple of tablespoons at a time, until it reaches the consistency of a thick muffin batter.
- In a large skillet set over medium heat, heat 2 tbsp canola oil. Drop generous spoonfuls of batter (~2 tbsp each) into the hot oil and gently flatten into thick patties. Fry until golden and crisp, about 5 minutes per side. Transfer the cooked fritters to a plate lined with paper towel to drain. Repeat this process with the remaining batter, adding more oil to the pan as needed. Serve hot or at room temperature.
- To make dipping sauce, stir together sour cream (or yogurt) with smoked paprika until combined. Spoon into a pretty dish and serve alongside the fritters.
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