These are very soft fritters as there is only a small amount of batter holding them together, so take care when turning them. Be generous with the herbs as they are a delicious complement to the tomatoes.
Serves: 6
INGREDIENTS
1½ cups diced firm but ripe tomatoes, including the juice and seeds
1 cup grated zucchini
2 spring onions, finely chopped
1 clove garlic, crushed
1 teaspoon ground cumin
½ cup chopped herbs, use any combination of mint, basil, dill, flat-leaf parsley, coriander
1 egg
¼ cup self-raising flour
sea salt and freshly ground pepper
To serve
olive oil
handful of rocket
thick plain yoghurt
METHOD
Combine the tomatoes, zucchini, spring onions, garlic, cumin and the herbs in a large bowl and season generously.
Whisk the egg and flour together and stir into the vegetables. The batter will be thick initially but the juice from the tomatoes will thin it down.
To cook: Heat a little olive oil in a sauté pan over a medium heat and cook spoonfuls of the batter for 2 minutes each side until golden and cooked through. Drain on kitchen towels.
To serve: Arrange the fritters on a serving platter and serve with the rocket and yoghurt. Makes about 12 fritters
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!