Melbourne is world renowned for it’s amazing cafe culture.
From ricotta pancakes to silky scrambled eggs and of course Zucchini Fritters – we have it all.
Here is a great recipe from OzHarvest
Check them out to support a great cause and feed your growling stomach for much less
1 tsp salt
1⁄2 cup fresh dill, chopped (stalks and all)
2 eggs, slightly beaten
90-120g cup self-raising flour
Olive oil, for deep frying
1 cup strained yoghurt
¼ bunch of dill chopped
½ small garlic clove, crushed
60 ml water
Salt and white pepper to taste
To make the fritters: Grate the zucchini and place in a bowl with the salt. This will draw the water out to make the batter. Leave for at least 1 hour.
Add the eggs and flour, mix until combined but do not over work. It should remain a fairly thin batter, but add more flour if necessary. Let rest for 20 minutes. The moisture content will depend on the zucchini, so start with 90g of flour and add until they are thickened.
Heat the olive oil to 175C. To form the fritters, dip a dessert spoon into the hot oil to quickly coat then spoon the batter into the deep fry. The oil will help the batter slip off easily.
Cook the small zucchini fritters until golden, then flip over to cook on the other side. Drain and serve with yoghurt sauce.
To make the yoghurt sauce: whisk all ingredients together and let sit for 30 minutes.