Name: Zucchini fritters with skordalia
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 4 zucchini (480g); 2 teaspoon salt; peanut oil, for deep-frying; Skordalia; 4 slices stale white sandwich bread (180g), crusts removed; 4 clove garlic, crushed; 1/2 cup (125ml) olive oil; 1 tablespoon lemon juice; 1 tablespoon water, approximately; Batter; 1 cup (150g) self-raising flour; 3/4 cup (180ml) warm water; 1 tablespoon olive oil; 1 egg yolk

Zucchini fritters with skordalia

The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.

Ingredients

4 zucchini (480g)

2 teaspoon salt

peanut oil, for deep-frying

Skordalia

4 slices stale white sandwich bread (180g), crusts removed

4 clove garlic, crushed

1/2 cup (125ml) olive oil

1 tablespoon lemon juice

1 tablespoon water, approximately

Batter

1 cup (150g) self-raising flour

3/4 cup (180ml) warm water

1 tablespoon olive oil

1 egg yolk

Method

1.Cut zucchini into 1cm (½-inch) diagonal slices. Place zucchini in colander, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper.

2.Meanwhile, make skordalia. Briefly dip bread into a bowl of cold water, then gently squeeze out liquid. Blend or process bread and garlic until combined. With motor operating, gradually add oil, juice and enough of the water, in a thin steady stream, until mixture is smooth and thick. Transfer to serving bowl.

3.Make batter. Sift flour into medium bowl; whisk in combined remaining ingredients until smooth. Stand batter 10 minutes.

4.Heat oil in large saucepan. Dip zucchini into batter; carefully lower into hot oil. Deep-fry zucchini until browned and crisp; drain on absorbent paper.

5.Serve zucchini fritters immediately with skordalia.

If batter thickens too much after standing, whisk in a little extra water to give it a coating consistency.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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