Crispy Zucchini Fritters

1. Batter consistency is key to good fritters. If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water. It does come down to how juicy / how well the water was removed from the zucchinis. I don't squeeze the living daylights out of the zucchini, I just use my hands so some moisture is left in them which ends up in the batter.

2. Adapted from this recipe by Simply Recipes via Smitten Kitchen. I added parmesan for extra crisp and flavour, and garlic because it goes in everything savoury in my world.

3. What it tastes like: Zucchini has a pretty neutral flavour so it's not prominent in this recipe. It tastes savoury with a subtle hint of zucchini. Texture is key in this recipe - the golden crust is where much of the flavour is. The batter doesn't need extra salt if you salt the zucchini + use parmesan. But if you skip the parmesan, add a pinch of salt into the batter.

4. Reheating - fritters are best served fresh. But to reheat leftovers, pop them on a rack in a stinking hot oven (250C/480F) or as high as your oven will go for 5 minutes. OR pan fry lightly in a little oil to re-crisp and rewarm!

5. Nutrition per fritter (6 large ones), assuming 3 of the 4 tbsp of oil ends up in the fritters.

Nutrition Facts Crispy Zucchini Fritters Amount Per Serving Calories 162 Calories from Fat 99 % Daily Value* Fat 11g17%Saturated Fat 2g13%Cholesterol 30mg10%Sodium 472mg21%Potassium 271mg8%Carbohydrates 11g4%Fiber 1g4%Sugar 2g2%Protein 4g8% Vitamin A 265IU5%Vitamin C 14.4mg17%Calcium 86mg9%Iron 1.1mg6% * Percent Daily Values are based on a 2000 calorie diet.