I find fritters a bit fiddly to make. They’re not the sort of thing to serve a huge crowd. But I’m happy to take the time on a Sunday morning for our little family so my boys are enjoying some vegetables rather than just scoffing the bacon or black pudding. Normally I’m all about the mayonnaise for dipping but after ‘extensive’ testing my Irishman and I agreed that the fritters are actually better with refreshing natural yoghurt or some labneh.
• 3 medium zucchini (500g / 1lb)
• pinch salt
• 2 eggs
• 150g (5oz) almond meal
• small bunch mint, leaves picked and chopped (optional)
• oil for frying
• natural yoghurt, to serve
1. Grate zucchini using your food processor or a box grater. Add a pinch of salt, stir and stand for a few minutes. Pat with paper towel to remove some moisture but no need to get it really dry.
2. Combine the salted zucchini, eggs, almond meal and mint (if using) until thoroughly mixed – I just do this in the bowl of my food processor.
3. Heat 1cm (1/3in) oil in a large frying pan on a medium high heat. Test a little drop of mixture, when it starts sizzling vigorously, start scooping heaped tablespoons of the mixture into the pan. I usually cook 5-6 at a time. Shallow fry until well browned on both sides. Drain on paper towel and keep warm in a low oven while you continue cooking the rest of the mixture.
4. Serve hot fritters with a good dusting of sea salt flakes and cold yoghurt on the side for dipping / drizzling.