The key to a crispy zucchini fritter is to remove as much of the liquid as possible, Zucchinis are quite watery and this can result in soggy fritters. Adding salt helps to draw out the moisture. Squeeze as much liquid out as possible. I find it easiest to wrap the zucchini in a clean tea towel and squeeze whilst twisting the tea towel tight. Adding potato (optional) makes it a more substantial meal but they are brilliant without as well. To get them crispy on the outside, fry them on a high heat then reduce the heat to low and keep cooking for a bit longer. Twice cooked!
4 large zucchini, grated
3 medium potatoes, grated
180g haloumi, grated
6 shallots, finely sliced
3 cloves garlic, minced
Basil, heaps, roughly chopped
1/2 tsp smoked paprika
Chipotle powder, to taste
Pepper, to taste
2 eggs, beaten
1/2 tsp baking powder
1/2 cup plain flour
1/4 cup salt
Add salt to the zucchini in a mixing bowl, use your hands to massage the salt through and leave for 30 mins.
Add olive oil to a hot fry pan and fry the shallots for 5 mins, until golden. Add garlic and fry for another 1 min.
Drain the liquid from the zucchini, rinse and drain again. Squeeze out as much water as possible. Add zucchini back to the mixing bowl and add potato, haloumi, shallots/garlic, basil, paprika, chipotle, pepper and eggs. Mix well. Add baking powder and flour and stir to combine ensuring there is no dry flour.
Heat olive oil in a fry pan over a high heat. Take about 1/3 cup of the mixture and shape into a patty in your hands. Place i the fry pan and repeat until you have 6-8 fritters. Cook for 4-5 mins on each side then turn the heat down to low/medium. Cook for another 3-4 mins on each side to get them nice and crispy.
Put them on a plate with paper towel and, if not serving immediately, place in oven at 70C until all the fritters are cooked.
Serve with sweet chilli sauce, bbq sauce, tzatziki or my favourite, chipotle mayonnaise (cheat – mix chipotle hot sauce with mayonnaise).