It is no secret that I am a fan of the fritter. Perfect little morsels that are a great way to use up the odd bits at the bottom of the vegie draw. I made these fritters for dinner last night and they are based on a recipe from Delicious - Feel Good Foods. One of the many cookbooks on the market which are geared to improving the nutritional stakes of everyday food.
I am making a concious effort to get my five a day (I think I have mentioned this before), diet plays a big part in the way I feel. Served with a salad in summer or some roasted vegetables in winter, these will become a regular go to meal. Feel free to double to recipes, I was only cooking for two in this instance.
Grate 250g of zucchini, sprinkle with salt and drain over a bowl. After about 15 mins rinse under water and squeeze out the moisture in a dry tea towel. The less moisture, the dryer the fritter mixture.
Separate two eggs, mix the yolks with 1/3 cup light ricotta, 1/3 cup grated parmesan and 75g soft feta. Beat the egg whites in a separate bowl until soft peaks form.
Add the zucchini, 1/2 cup flour, 1 tsp baking powder, zest of one lime, 1 tbs chopped parsley and mint to the yolk mixture. Season with pepper.
Add the beaten egg whites a third at a time, this method gradually incoporates the whites and the air remains in the mixture. Light & gentle touch folks! It is really worthwhile to go to the extra effort with the egg whites.
Fry gently in a little olive oil. Serve sprinkled with extra mint, a squeeze of lime and a drizzle of olive oil if you are feeling a little naughty.
Drying out the zucchini makes for a more stable mixture.