easy zucchini fritters

Evening eKa CIRCLE

Anyone else notice time has speed up? Where has the day gone? I am finding myself typing this quite late tonight; I have had a productive day though and started a new project of a macrame wall hanging (yay me!) I can’t wait to post about it. That has been on my bucket list for years!! It is good to make time to do things that you love. Anyway all the more reason for quick tasty meals that don’t break the bank balance. Here is what I threw together for our lunch using just a few pantry staples and some fresh zucchini. Hope you love them?

You can change up the vegetable in the fritter if you like – corn kernels are lovely, grated carrot or sweet potato would work too. As for the spices today I have kept it simple but you could add fresh or dried herbs, chopped spring onions, curry powder or garlic to the mix successfully.

I served ours humbly with a few raw ingredients as a salad, my pickled onions and the chunky tomato sauce I made yesterday. Keep any leftovers for a lunch box, they travel quite well if you wrap them separately.

Zucchini Fritters

2 medium zucchini, coarsely grated

2 eggs

1 tsp sweet paprika

1/2 tsp ground white pepper

salt

about 1/4 cup good quality sr flour

olive oil, to shallow fry

Grate the zucchini and mix in the eggs and seasonings. Stir through just enough flour to make a wet mixture that is able to be spooned. Heat a little oil in a heavy based frypan over a moderate heat. Fry spoonfuls of the fritters for a minute each side or until golden brown and cooked through.