This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil.
Ingredients
- 2 large zucchini – washed, shredded
- 2 shallots – washed, sliced finely
- 2 tablespoons mint – washed, sliced finely
- 1 red chilli – washed, sliced finely
- 1 cup spelt flour
- 3/4 cup brown rice flour
- 1 tablespoon baking powder
- 3 tablespoons oats
- 1 teaspoon ground coriander
- 1 cup water
- Oil for cooking
- 1 lemon – washed, cut into wedges
Directions
- Prepare vegetables.
- In a medium size mixing bowl add all ingredients lastly adding water. Mix well to form a batter, rest for 5 minutes.
- Add oil to the pan to cover and heat to a medium heat.
- Spoon 1 heap tablespoon of the batter into the oil and flatten to make a fritter. Add 4-6 at a time depending on pan size. Cook 1-2 minutes each side or until golden brown. Remove and place on absorbent paper in a serving dish. Repeat until all batter is used.
- Serve with a salad and lemon wedges.
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