Fall harvest is upon us, and one of our garden favourites is the mighty zucchini. Sliced, diced, put into savoury or sweet dishes, this summer squash adds extra moisture and nutrition to any dish. One cup of zucchini (around 223 grams) is packed with Vitamins A, C, K and B6. It also has 13% of the recommended daily intake (RDI) of potassium and 10% of the RDI of magnesium.* Rich in antioxidants, along with soluble and insoluble fibre, it makes for a healthy raw snack (slice and dip into spreads such as hummus) or addition to stir-fries and other meals.
- Plain unseasoned bread crumbs
- Unbleached white flour
- Red bell pepper (any will do, but red is super tasty)
- 6 large/ extra-large eggs
- 8 large firm zucchinis
- Oil (either olive or avocado are best)
- Cream, half-and-half or milk
- Dried basil leaf
- Garlic powder
Grate zucchini and let drain. Blend 6 eggs. Add cream, half-and-half or whole milk. Add a dash of nutmeg and dried basil leaf and blend.
Thinly slice onion and bell pepper. Add bell pepper and onions to grated zucchini and mix together. Add a pinch of salt and a generous amount of dried basil leaf. Slightly cover with cream, half-and-half or whole milk. Add the egg to the zucchini, onion and bell pepper. Mix together. Add bread crumbs and mix until doughy. Add one or two tablespoons flour to get a gummy texture. Roll into balls and flatten into a thick pancake form.
Heat oil in a pan on medium to low heat. Place cakes into oil carefully. Brown well on each side. Place browned fritters onto a baking pan or sheet. Squeeze some fresh lemon juice on top of each fritter. Pop the baking dish/ sheet into the oven at 275 degrees Fahrenheit and bake slightly for half an hour. Let cool and serve.