today’s lunch: spicy zucchini fritters


As is usual for this time of year, we are trying to keep up with a glut of zucchinis. Every year we agree that we’ll grow just one plant, & then we add another in case the first dies, & it never does… This year the first plant was a yellow ‘tennis ball’ zucchini, & because early indications were that all we’d get were golf balls, we added a ‘normal’ green plant as well. However, the yellow plant is now happily producing tennis ball-sized offerings and the green one is giving us the normal long variety. So today for lunch (myself, the daughter, & our two foreign imports, lol) I made spicy zucchini fritters.

  • Put 1&1/2 c plain flour, 3 tsp baking powder, 1/2 tsp salt, 2 tsp ground cumin seeds & 1 tsp ground coriander seeds in a bowl & stir to mix. (I have never owned a sifter, although Mum always used one.) 
  • Add one small red onion, finely diced, and as much coarsely grated zucchini as you like, plus lots of chopped parsley.
  • At this point I decided to liven the mix up a bit more so I added 1/4 c of crumbled blue cheese.
  • Add 4 eggs & 1/2 c milk & mix to a soft, pouring-consistency batter – you’ll probably want to add more milk.
  • Fry in oil over a moderate heat until golden and crispy, then drain & serve with sour cream and sweet chilli sauce.

The only complaint from the young persons was that I could have added more blue cheese 🙂


About alison

Uni lecturer (& ex-school teacher); involvement in NCEA standards & NZ curriculum development; keen blogger & general science communicator. In 2010 I won a national (NZ) Tertiary Teaching Excellence Award & through this became a member of the Ako Aotearoa Academy.

3 responses »

  1. Smitten Kitchen did something much like this, only using cauliflower so that’s not going to happen, but like she said, it would both look and taste beautiful if you stuck some pomegranate seeds on with the sour cream. Finally found a use for the buggers.

  2. Pingback: aubergine stacks « The occasional diary of an infuriatingly casual cook

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