The addition of chilli and lemon really liven up these healthy little delights. Great as a snack for 2 or yummy side dish.

Adapted from thehealthyfoodie.com

Makes: 5/6 fritters

Ingredients

1 zucchini (med-large)
2tbsp plain flour (I used whole-meal flour but normal plain should be fine)
1 egg
Small chunk parmesan (approx. 2tbps when grated)
chilli (flakes or from a jar – I used 1 tsp of chilli from a jar)
lemon wedge
salt & pepper

Method

1. Wash zucchini under warm water and ‘scrub’ with your fingers to ensure any nasties are removed from the skin.
2. Place a chopping board on the bench and then lay a clean tea-towel over board. Chop off the smaller end of the zucchini, get rid of that and then start grating the remainder of the zucchini right on to the tea-towel.
3. Grab the tea towel and ‘wrap’ up the grated zucchini into a ball. Place tea-towel over sink and squeeze out all the excess liquid until the tea-towel stops dripping.
4. Chuck zucchini into bowl and then add in the egg, flour, grated parmesan, chilli, salt & pepper and a squeeze of lemon juice (optional).
5. Combine all ingredients with a spoon. Mixture will be just moist to pretty wet depending on size of egg & how much lemon you put in – this doesn’t matter too much as it all cooks up to be delicious anyway.
6. Melt some real butter (none of that imposter margerine) in a pan, then drop spoonfuls of mixture in to pan. Smooth fritters out a bit with the spoon so they cook evenly.
7. Fritters should take 2-3 minutes on each side to get a nice golden colour.