Zucchini Fritters

Any left overs can be reheated and made into sandwiches with salad and relish.

Ingredients

• 2 large zucchinis, grated
• 2 tbls dried onion flakes
• 1 tsp. garlic powder
• ¼ cup parmesan cheese, freshly grated
• 1 cup plain flour, sifted
• 1 tsp baking powder
• 1 tsp smoked paprika
• ½ cup low fat milk
• 1 egg
• Cooking Spray
• S & P for seasoning

Method

1. Preheat oven to 180C (350F).  Line a baking tray with baking paper.
2. Grate Zucchini into a large bowl.  Mix dried onion flakes, garlic powder, parmesan cheese, smoked paprika, and season with S & P, set aside.
3. In a separate bowl sift flour and baking powder together. Add egg and milk to the flour and with a whisk mix the batter until a smooth mixture.
4. Pour batter into the zucchini mix and with a spoon mix until all incorporated.
5. Heat a non-stick fry pan sprayed with cooking spray. When heated, using a 1/3 cup measure place batter mixture into pan, 3 at a time.  When bubbling around the sides, using a spatula flip over and cook other side, around 2-3 minutes each side.  Place on the baking tray and cook the next batch until all mixture finished.
6. Bake in oven for 10-15 minutes until the centre is cooked.
7. Serve with salad and either tomato relish or mint and yoghurt dressing.