Vegetarian
zucchini fritters
zucchini fritters
Zucchini season is here, and we’re griddling up something deliciously extra with these golden, garlicky fritters. Crispy on the outside, tender on the inside, and packed with parmesan, chives, and just the right amount of smug satisfaction.
Made with pantry staples and whipped up in the Griddler & Deep Pan 5-in-1 Grill, these fritters are your new brunch hero, lunchbox MVP or snack attack saviour.
Whether you call them fritters, patties or crispy green pancakes of joy — one thing’s for sure: they won’t last long.
Made with pantry staples and whipped up in the Griddler & Deep Pan 5-in-1 Grill, these fritters are your new brunch hero, lunchbox MVP or snack attack saviour.
Whether you call them fritters, patties or crispy green pancakes of joy — one thing’s for sure: they won’t last long.
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Ingredients
- 4 medium zucchini
- ½ tsp salt
- ½ cup plain flour
- 2 large eggs (beaten)
- 1/3 cup parmesan cheese (or use parmesan / cheddar combination)
- 1 garlic clove
- 1 tbsp chopped chives
- Olive oil spray for cooking
Preparation
- Grate zucchini and place in a colander – tossing with the salt. After 10 minutes, transfer to a clean tea towel and squeeze out excess liquid to avoid the zucchini fritters becoming too watery
- In a medium bowl, combine flour, eggs, cheese, garlic and chives. Add zucchini and mix well.
- Pre-heat the Griddler and deep pan with the flat griddle plates face up. Spray the plates with olive oil.
- Once the grill has reached temperature, add large spoons of batter to the griddle plates and cook for about 2-3 minutes per side, or until golden.
