I haven't cooked for a long long time. I've just started again.
Two nights ago: whole meal vege pasta. Last night it was long yearned for zucchini fritters and caprese salad (even though I called it calabrese on twitter - doh).
The fritters were delicious - even the carnivore boy loved them.
Recipe from taste.com.
Ingredients (serves 4)
3 (about 400g) medium zucchini
75g (1/2 cup) self-raising flour
40g (1/2 cup) parmesan, finely grated
3 shallots, ends trimmed, thinly sliced
1 egg, whisked
1/4 cup fresh continental parsley, chopped
2 tsp dried oregano leaves
1 tsp salt
1/4 tsp ground nutmeg
4 tsp olive oil
Trim the ends from zucchini. Coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 tsp olive oil and remaining zucchini mixture.