Zucchini Mint and Mozzarella Fritters 🥒🥚🥬brilliant for breakfast but good anytime.
Mint and Zucchini are a perfect match, the mint adds freshness and a cooling effect that awakens the palate.
I’ve also added mozzarella for a creamier flavour, stringy texture and because I love it. I hope you do too.
You need to buy🛍
💫3 Medium Zucchini’s
💫1 bunch Fresh Mint
💫2 Free Range Eggs
💫2/4 Cup Spelt Flour
💫2/4 Cup Buckwheat Flour
💫1 teaspoon Baking Powder
💫100g Mozzarella Cheese
💫50mL Milk of your choice
💫Extra Virgin Olive Oil for frying
1️⃣Grate the zucchini. Then place it in a clean cloth. Squeeze the zucchini to remove water. Set aside.
2️⃣Sift the spelt and buckwheat flours and baking powder into a bowl.
3️⃣In another bowl combine zucchini, eggs, mozzarella cheese, milk and mint.
4️⃣Pour the wet ingredients into the dry, using a fork mix well to combine.
5️⃣Add a very small amount of pepper and salt to the mix. Stir well.
6️⃣Over medium heat, add a drizzle of oil to a fry pan. Using a 1/4 cup measuring cup, scoop the mixture and add to the pan, using the base of the measuring scoop to flatten the fritters. Repeat 2-3 more times pending your frypan size, allowing space between the fritters.
7️⃣Fry fritters for 2-3 minutes or until golden brown, on one size, then turn over. Once fritters are cooked, place on paper towel to absorb the oil.
8️⃣Repeat until all of the batter is used.
9️⃣Serve with your favourite condiments.
I like to serve mine with fried onion and peas, natural yogurt, avocado and smoked salmon for a hearty weekend brunch.