Wednesday, 21 January 2009


  • 2 medium zucchinis (courgettes ) about 250 g
  • half a tsp of salt
  • 2 heaped tbsp plain flour
  • 1 small onion or half a red onion, finely chopped
  • 2 tbsp grated Edam cheese or any medium fat cheese(50g)
  • 1 tbsp finely chopped fresh dill
  • pinch of chili pepper ( optional )
  • 1 egg
  • Oil for frying.
1) Wash and grate the zucchinis coarsely. Mix with salt and let it stand for 12-15 minutes. Then squeeze out excess liquid. ( I used colander to get rid of all the liquid )
2) Add flour to the zucchini and mix. Add red onion, grated cheese dill, chili powder and egg to the zucchini mixture and mix well until all combined.
3) heat the oil in a non stick frying pan and drop tablespoons of zucchini mixture and flatten slightly. Cook on medium heat until browned lightly on both sides and cooked through.
Makes 10-12 fritters.
Serve with garlic, mint yogurt.

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