This recipe is very tasty, easy, makes 10 fritters and is approximately 60 calories a fritter.
I cooked then in an oiled Pie Machine. If cooked in frying pan, I would suggest using Crumpet rings to contain the mixture.
Ingredients
2 large Zuchinni
80 g grated Parmesan cheese
1 clove garlic
2 spring onions. ( I only used the onion tops)
2 large eggs
1 teaspoon dries herbs. ( I used Oregano)
1 Tablespoon olive oil.
Salt, 2 teaspoons.
Method
Cut the Zuchinni into 3 cm rounds.
Place in TMX bowl and grate, 2 seconds/ speed 5, set aside and sprinkle with salt and drain for 30 minutes.
Smash garlic and chop. Place in TMX bowl.
Add Parmesan cheese, eggs, dried herbs and zap 10 seconds/ speed 5.
When Zuchinni has drained, push out as much water as possible and add to TMX bowl.
Mix on reverse, 10 seconds speed 4
Set aside until ready to cook.
Brush Pie Machine with olive oil and pre heat.
Spoon in 1 1/2 cm of mix. Include some of the liquid that has formed.
Shut lid and cook for about 5 minutes. You will notice a small brown edge forming.
Carefully using a small silicone spatula slip it under the fritter and gently turn over.
( if liquid seeps out, than leave a little longer.)
Cook for a few minutes, lid open.
Remove and place on kitchen paper.
Can be eaten cold or reheated.
Nice as a side with protein or as a meal.
Notes.
As the mixture is a bit liquid, it is best to confine it with Crumpet rings if cooking in frying pan.
The dark colour does not detract from the taste.
