I just winged this recipe, a combination of a couple from Veganomicon. The mixture was almost like pancake batter which I then pretty much cooked just like a pancake. They were super yummy!
ingredients
2 zucchinis - grated
1/4 cup of chutney
1 tsp of tomato paste
1/2 cup of flour
1 small onion diced
1 clove of garlic - minced
salt
pepper
method
1. Combine. Heat a pan with a thin layer of oil on medium heat. Scoop with a ladle into pan and thin out the surface of fritter so it resembles a thick pancake. Flip when brown.
note: I served with Nanna Pats tomato relish and rocket pesto. This would rock with some grated Cheezly in it as well, you could also add some corn!
Yum, they are making my mouth water!
ReplyDeleteIs the zucchini peeled or not peeled? (Not sure if it matters for this recipe...)
ReplyDeleteI just made this, it was awesome. Took me ages to cook them, though.
ReplyDeleteMade these last night, they were excellent. Thanks!
ReplyDeletehi there steph, I never peel zucchini I guess its personal preferance
ReplyDeleteHi Carla, I made these for lunch today and they were great. I just need to refine my shallow frying technique for next time. I also made the rocket pesto and tofu sourcream to go with and it was delicious - ready to tackle more of your recipes ^U^ Thanks Claire
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