Ingredients §

• 4–5 mini zucchinis (or 2 medium), grated
• ½ tsp salt (for drawing out water)
• 2 eggs, lightly beaten
• 2 spring onions, finely sliced
• 3–4 tbsp plain flour (enough to just bind)
• Cracked pepper
• Olive oil or butter for the pan
• 60–80 g spreadable goat cheese, to serve
• Lemon wedge

Method §

1. Grate the zucchini into a colander, toss with the salt, and leave for 5–10 minutes. This step is non-negotiable — wet fritters steam instead of crisping.
2. Squeeze the zucchini hard in a clean tea towel until barely any liquid comes out. You should lose about a third of the weight in water.
3. In a bowl, combine the squeezed zucchini, eggs, spring onion, flour, and pepper. The mix should hold together when scooped but not be stiff — add a touch more flour if needed.
4. Heat oil in a non-stick pan over medium heat. Drop heaped spoonfuls of batter into the pan and flatten slightly with the back of the spoon.
5. Cook for 3–4 minutes per side, until deeply golden and crisp at the edges. Don’t crowd the pan.
6. Serve hot, topped with a dollop of goat cheese and a squeeze of lemon.

The squeeze

Properly squeezing the zucchini is the difference between crisp and soggy. Wring it like you mean it.

Variations

• Add a small handful of grated parmesan for more savoury depth.
• A pinch of saltbush curry powder in the batter would work — earthy and fragrant.
• Top with a fried egg instead of goat cheese for breakfast.

Clears

Mini zucchinis, eggs, spring onion, goat cheese.