Wednesday, February 10, 2010

What to eat Wednesdays - Zucchini pesto fritters

Continuing the zucchini theme - these zucchini pesto fritters from The Best of Annabel Langbein use four medium zucchinis and taste delicious.

  • 1.5c self-raising flour
  • 3 eggs
  • 1t salt
  • freshly ground pepper
  • 3/4c soda water
  • 4 grated zucchinis/courgettes
  • 1/3c parmesan cheese
  • 2T basil pesto

1. Mix together flour, eggs, salt, pepper and soda water until smooth.

2. Stir in grated zucchinis, Parmesan and basil pesto. 

3. Stand for 10 minutes.

4. Cook spoonfuls in 1/2cm hot oil in a pan over medium heat until golden on each side.

5. Serve with salsa and sliced avocado.

Makes about 2 dozen. 

We had a bit of trouble cooking them right through, but found it helped if the oil was really hot when we started. We also used a non-stick frying pan and put the lid on it for some of the cooking time.

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