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Zucchini Fritters



Have you noticed how large zucchinis grow to be. I like adding them to the mix when making stir fries but there is only as much squash you can add to mushrooms and peppers and babycorn. Which means I usually have half a zucchini leftover after a stir fry meal. Most days, the half zucchini is left to languish in the fridge but I think I have finally found the perfect recipe for it.

It's zucchini fritters, made on a pan without much fuss at all. Now most recipes for such fritters call for eggs as binding agent but because even one egg will be way too much for my half zucchini, this recipe also features a secret ingredient - mayonnaise. Think about it - mayonnaise is really just egg and oil and flavour so you can't go wrong with this replacement.

Ingredients1 cup grated zucchini
2 tbsp cornflour
1 tbsp mayonnaise
2 tbsp grated cheddar
salt and black pepper, to taste
olive oil to fry, about a tbsp

Put grated zucchini in a colander. Add 1/2 tsp salt, mix and leave over a bowl or a sink for 10 minutes. Squeeze zucchini between both hands to drain off as much moisture as you can.

In a bowl, combine zucchini with cornflour, cheese and mayonnaise. Add as much fresh ground pepper as you like but because most of the ingredients have salt already, you may not need to add any more salt. Add more cornflour if the batter feels too wet; more mayo if it feels too dry.

Heat a non stick pan and brush with olive oil. Scoop out about a tbsp of zucchini batter and flatten to make a thin patty. Pop onto the pan and cook for 1-2 minutes until it's nicely golden. Brush the top of the fritter with olive oil, flip and cook on the other side for 1-2 minutes.

These fritters don't keep so eat immediately.

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