For the past month we have been staying with my parents in Canberra, where we have been enjoying the sunny days at the height of an Aussie summer. Warm weather has always been synonymous with homegrown veggies from the garden and needless to say, dad's veggie patch did not disappoint this year. We've had all sorts of lovely vegetables growing in the garden but the one that really knows how to deliver is the zucchini plant. I'm sure we've eaten zucchini based foods at least four times a week for the past month.
A few weeks ago I was trying to find a way to use up the abundance of these giant summer squashes. Zucchini fritters seemed to be the way to go but I had such a hard time finding a simple, adaptable recipe that I could bake instead of fry. I loved this recipe and have used it more than a few times since.
The garlic and lemon sauce adds a lovely bit of flavour when serving but you could so easily add parmesan, red onion, shallots or herbs straight to the fritters to mix it up instead. I think this recipe is ready to take on anything. Follow your chef-y intuition.
Makes about 24 small fritters
2 large or 3 medium zucchinis, grated
2 eggs
3/4 cup plain or wholemeal flour
1/4 cup light milk
Salt and pepper
Place the grated zucchini into a large piece of cheesecloth. Lift the corners of the cheesecloth up and squeeze out the excess liquid over a sink.
Combine zucchinis, eggs, flour, milk and salt and pepper into a large mixing bowl.
Measure out about a tablespoon sized ball of batter onto a tray lined with baking paper. Gently press down on the ball with the back of a spoon. Repeat until all the batter is used.
Leave to set in fridge for 30 minutes to one hour.
Bake at 180°C for 35 minutes, turning halfway.
Garlic and Lemon Dipping Sauce
1 cup of low fat natural greek yoghurt
1 tablespoon light mayonnaise
2 cloves of garlic, crushed
1 lemon, squeezed
Combine all ingredients in bowl.
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