2 medium-sized zucchini, grated
2 spring onions, finely slices
2 large eggs, lightly beaten
2 Tbsp grated parmesan
1 Salt and pepper to taste
1 Olive oil
- Combine the zucchini, spring onion, eggs and parmesan in a bowl and mix well to combine. Add salt and pepper to taste.
- Heat some oil in a fry pan over moderate heat. Spoon mounds of the zucchini mixture into the pan and fry until lightly browned. Flip over and press to flatten the fritter to about 1cm thickness. Brown the second side.
- Serve on a bed of spinach or rocket alongside slow-roasted tomatoes and mushrooms fried in butter.