I had always fancied making breakfast fritters of some kind as I’m always partial to ordering them if on breakfast menus. Potato rosti are also a massive temptation, I remember one of the best meals I have ever eaten in Palma was lobster tortellini served on potato rosti – I’ll have to try and recreate this one day.
This recipe is a great little number to have under your belt for breakfasts you want to make a little more special, or if you have zucchini to use up. These would make an excellent starter or even as a tapas or brilliant on top of pasta. I’ll be making these again very soon and excited to experiment with chilli and spices. Add grated carrot, if you like and think of them as a classy alternative to bubble and squeak……they make great use of leftover veg.
Ingredients – makes about 6 fritters
- 6 zucchini/courgette, grated
- 3 tbsp plain flour
- 3 garlic cloves, minced
- Grated rind of 1 lemon
- 1 egg, lightly beaten
- 6 tbsp vegetable oil
- 120g or small container sour cream
- 6 slices smoked salmon or whatever you wish to add on top/on side
Once your zucchini is grated, add to a sieve and sprinkle about 3 tsp of salt into the zucchini, using a spoon to mix in. Leave this suspended over a sink or bowl for about 15 minutes.
In the meantime, add your flour, garlic, lemon zest and egg to a large bowl with 1 tsp of salt.
When the zucchini has had 15 minutes, rinse under a tap and use a spoon to push out any excess liquid.
Now add the zucchini to a clean tea towel and squeeze out the remaining liquid before transferring to the bowl with the rest of the ingredients.
Mix well, you want the mixture to be slightly wet and sticky. Heat 2 tbsp of oil in a large pan and add 2 x 2 tbsp of mixture to the hot oil so you have 2 fritters. It should be hot enough so the mixture sizzles when added. See how these go and add a little more flour, if you think it needs it.
Fry for about 2 minutes on each side so the edges crisp up and the centre is cooked through then repeat twice more so you end up with 6 fritters.
I leave on kitchen paper to soak up excess oil and when all are cooked, heat in the oven before serving with a dollop of sour cream, Smoked salmon and black pepper.