Zucchini Fritters

Ingredients

• 3 (about 400g) medium zucchini
• 75g (1/2 cup) self-raising flour
• 40g (1/2 cup) parmesan, finely grated, plus extra to serve
• 3 shallots, ends trimmed, thinly sliced
• 1 egg, whisked
• 1/4 cup fresh continental parsley, chopped
• 2 tsp dried oregano leaves
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1 tbsp olive oil

Method

1. Trim the ends from zucchini. Coarsely grate the zucchini (3 (about 400g) medium zucchini). Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour (75g (1/2 cup) self-raising flour), parmesan (40g (1/2 cup) parmesan, finely grated, plus extra to serve), shallots (3 shallots, ends trimmed, thinly sliced), egg (1 egg, whisked), parsley (1/4 cup fresh continental parsley, chopped), oregano (2 tsp dried oregano leaves), salt (1 tsp salt) and nutmeg (1/4 tsp ground nutmeg).
2. Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into pan. Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.