Tuesday, April 20, 2010

zucchini fritters

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I just winged this recipe, a combination of a couple from Veganomicon. The mixture was almost like pancake batter which I then pretty much cooked just like a pancake. They were super yummy!

ingredients
2 zucchinis - grated
1/4 cup of chutney
1 tsp of tomato paste
1/2 cup of flour
1 small onion diced
1 clove of garlic - minced
salt
pepper

method
1. Combine. Heat a pan with a thin layer of oil on medium heat. Scoop with a ladle into pan and thin out the surface of fritter so it resembles a thick pancake. Flip when brown.

note: I served with Nanna Pats tomato relish and rocket pesto. This would rock with some grated Cheezly in it as well, you could also add some corn!

6 comments:

  1. Yum, they are making my mouth water!

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  2. Is the zucchini peeled or not peeled? (Not sure if it matters for this recipe...)

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  3. I just made this, it was awesome. Took me ages to cook them, though.

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  4. Made these last night, they were excellent. Thanks!

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  5. hi there steph, I never peel zucchini I guess its personal preferance

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  6. Hi Carla, I made these for lunch today and they were great. I just need to refine my shallow frying technique for next time. I also made the rocket pesto and tofu sourcream to go with and it was delicious - ready to tackle more of your recipes ^U^ Thanks Claire

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