- 3 medium Zucchini’s
- ½ cup self-raising flour
- ½ cup parmesan, finely grated
- 3 shallots, thinly sliced
- 1 egg, whisked
- ¼ cup fresh continental parsley chopped
- 2 teaspoons dried oregano leaves
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 teaspoons olive oil
Step 1. Trim the ends from zucchini and coarsely grate the zucchini. Place in a colander and squeeze out as much excess moisture as possible. Transfer to a bowl. Stir in self-raising flour, parmesan, shallots, egg, parsley, oregano, salt and nutmeg.
Step 2. Heat 2 teaspoons of olive oil in a non-stick frying pan over medium-high heat. Drop four 2-tablespoonful measures of zucchini mixture into pan. Cook for 1 ½ minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with 2 teaspoons olive oil and remaining zucchini mixture.