Zucchini fritters

FEATURE RECIPE

Serves 4

Cooking Time Prep time 5 mins, cook 10 mins

2	zucchini
1	small carrot
1	small Spanish onion, finely shaved using a mandolin
35 gm (¼ cup)	self-raising flour
2 tsp	cumin seeds, toasted
3	eggs, separated
50 ml	olive oil

1	Shred zucchini and carrot lengthways using a mandolin (or coarsely grate) and place in a large bowl, add onion, flour and cumin seeds and toss. Stir egg yolks through and season to taste with sea salt and freshly ground black pepper. Whisk eggwhites to firm peaks and gently fold through fritter mixture.
2	Heat oil in a large frying pan over medium heat. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Serve immediately with braised bacon.

Note Serve this dish with braised bacon with breakfast sauce.

RECIPE Rodney Dunn and Emma Knowles PHOTOGRAPHY Con Poulos STYLING Emma Knowles

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