Zucchini Fritters

Serve up a stack of zucchini fritters for a pretty and delicious appetizer.

Serves: 9-10, 3" pancakes

Prep Time: 10 min

Cooking Time: 10 min

Total: 20 min

Ingredients

1 1/2 zucchinis, grated

2-3 eggs

1/2 cup whole wheat flour

1/4 grated Parmesan cheese or crumbled feta

1/2 tsp. nutmeg
1/2 tsp. oregano
1 glove garlic, pressed
1/4 cup fresh parsley, chopped
1/4 onion, chopped
salt and pepper
1-2 tbsp. sunflower or olive oil, for frying

Garnish

slices of brie cheese

sundried tomatoes (in oil)

finely chopped chives

Directions

1. Grate zucchini into a large bowl and squeeze to remove excess liquid.  Add two, flour, Parmesan or feta, garlic, parsley, onion and season with spices.  Mix until combined.  The mixture should be quite moist, if not, add another egg.  Mix well.
2. Heat a bit of oil in a frying pan over medium heat.  Add a large spoonful of mixture and cook for 2 minutes on each side or until pancake is golden.
3. Keep pancakes warm while using remaining mixture.
4. Serve with a slice of brie, sundried tomatoes, and chives and a side salad.

Recipe from Donna Hay's The New Cook (p 77) and omnivorousfox.com