Ingredients
Method
1.Tightly squeeze small handfuls of grated zucchini to remove excess moisture. Place in a large bowl.
2.Microwave peas in a microwave-safe dish on high (100 per cent power) for about 1 minute or until hot; drain.
3.Combine vegetables, flour and cheeses in bowl. Add egg and milk, stir until combined. Season well with salt and freshly ground black pepper.
4.Heat 1 teaspoon of the oil in a medium non-stick frying pan on medium-high. Drop 2 tablespoons of mixture in pan; flatten slightly and shape roughly into a round. Repeat with another 4 rounds, about 5cm apart. Cook for about 2 minutes or until browned underneath. Turn fritters; cook for a further 2 minutes or until cooked through.
5.Drain on absorbent paper. Repeat with remaining oil and mixture.
Serve fritters with a favourite dip such as Chris’ traditional Egyptian beetroot dip, Chris’ traditional hommus dip, Chris’ traditional tzatziki dip, or Chris’ down 2 earth Japanese-style​ eggplant and miso dip. Make these fritters for dinner and keep the leftovers for lunchboxes the following day. Suitable to freeze. Not suitable to microwave.
Note
