- 400 g Zucchini, grated
- 75 g self raising flour
- 40 g fresh parmesan, grated
- 1 bunch of long green shallots, finely chopped
- 1 free range egg
- 1 bunch of chives, finely chopped
- 1 teaspoon ground nutmeg
- salt and pepper
- 1/2 cup olive oil
- 2 tbps butter
- 2 chorizo, sliced thickly
- 1/2 bunch watercress, washed, trimmed, thick stalks removed
- 1 cup Greek Style yoghurt
- lemon to serve
Place the grated zucchini into a clean, dry tea towel and squeeze out the excess water until dry.
Place the zucchini into a large mixing bowl and add the rest of the ingredients. Season with sea salt and cracked black pepper and gently mix together until well combined. Allow the mix to rest for one hour.
Meanwhile, place a small frying pan over a medium high heat and add a little olive oil. Cook the chorizo slices, for about 2 minutes on each side or until browned. Set aside until required.
Place a large non-stick frying pan over a medium heat and add some of the olive oil and butter, When hot, add a heaped tablespoon of the zucchini batter at a time and cook for approximately 4 minutes. Turn the fritters and cook for a further 3 to 4 minutes or until cooked through and lightly golden. Set aside until required and cook in batches until all the batter is used.
To serve, portion out the fritters and top with a heaped tablespoon of yoghurt, some chorizo slices, watercress and served immediately with a wedge of lemon.