My mother-in-law makes amazing fritters. Through the years, I have asked for her recipe several times and she faithfully writes it out in her very best handwriting. And then I put it somewhere. Then it is lost. I wanted to make fritters a little while ago and did not want to bother my mother in law again, I googled instead.
What I found was a recipe for a delicious, light fritter that was almost an omelette kind of thing. Delicious. So this is not the typical pancake batter with vegetables in it variety of fritter. These are a bit different. I don't think these would freeze very well given how incredibly soft they are.
The best thing about these fritters is that my really fussy 3 year old gobbles them up. The bad news is my 6 year old doesn't like them. I just can't win.
Oh, and if you think you would not like it with the cumin - you NEED the cumin.
Zucchini Fritters
Prep Time: 15 mins prep, 20 mins cooking
Serves: 4 (the mixture makes a lot and it depends on how big you make them and how hungry you are. I made a double mixture for us and we ate all but 3!)
Ingredients:
2 small zucchini
1 small carrot
1 small spanish onion
1/4 cup self raising flour
1/2 teaspoon ground cumin
3 eggs separated
50 ml olive oil
Method:
- Coarsely grate vegetables into a large bowl. Add flour and cumin seeds and toss well.
- Stir through the egg yolks and season with salt and pepper.
- Beat egg whites until firm peaks form.
- Spoon 1/4 of the egg whites into the vegetable mixture and fold through gently. Then add the remaining egg whites ensuring you don't mix, but fold through.
- Heat a little of the oil in the base of a shallow pan. Add globs of mixture (about 2-3 tbsp) into the pan. Turn when the underside is golden.
- Serve hot (I keep mine warm in the oven while I continue to cook them).
Serving Suggestions:
- I served mine in a stack. Given the oven was already on for keeping the fritters warm, I roasted some roma tomatoes, mushrooms and whole tinned baby beets. So my stack was fritter, baby spinach, roma tomato, fritter, baby spinach, bacon, fritter. Then I secured the stack with a bamboo skewer threaded through a piece of bacon and some more tomatoes. Mr Cool was pretty impressed!
- These would make a great breakfast with bacon and eggs.
- You could make tiny ones and serve them with cream cheese, salmon and dill.
- These also dress up a dinner that calls for sausages (which does happen when you have children *sigh*).
Variations:
- You could add any grated vegetable you like, potato, pumpkin, or even toss in some frozen peas
- You could also toss in some left over corned meat, salmon or ham (or serve these on the side)
- You could add cheese - cheese and eggs is a divine combination
I found the original recipe here....


































