Gluten-free Zucchini Fritters
Ingredients
- 2 medium zucchini
- 1.5 cups gluten-free flour
- 1 egg
- 1 tbsp melted butter
- 1 tsp salt
- pepper to taste
- 50g fetta cheese
- 1 cup milk
Method
- Coarsley grate your zucchini and squeeze out the excess moisture
- Put all the ingredients except for the fetta cheese and zucchini in a bowl and mix well to combine. If it’s a bit runny add more flour – slowly! If it’s too thick add more milk – slowly! You need a batter texture that will hold it’s shape and not run all over the pan.
- Add the zucchini and crumbled fetta cheese and stir gently to combine
- Heat a frying pan and add a generous amount of light olive oil
- Drop tablespoons of the zucchini batter into the pan, flatten slightly and cook slowly until golden brown on one side, then flip and cook the other side.
- Don’t hurry the frying or they will burn on the outside and be raw in the middle
- As you cook each batch, put them in the oven at about 125 C to keep them hot
- Serve with a side of sweet chilli sauce and/or sour cream.
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