Zucchini fritters

Ingredients

• 2-3 medium zucchinis, coarsely grated
• Salt
• ¾ cup self-raising flour
• 2 tbsp nutritional yeast
• ½ tsp dried mixed herbs
• 1 egg
• 1-2 tbsp olive oil

For the salsa

• 1 mango, diced
• 250 g cherry tomatoes, halved
• 1 avocado, diced
• 1 cup toasted macadamias, roughly chopped
• Caramelised balsamic vinegar, to serve

Standing time: 5 minutes

Instructions

1. Place the grated zucchini into a large bowl and sprinkle with a generous pinch of salt. Allow the zucchini to stand for 5 minutes – the salt will draw out the water from the zucchinis. Squeeze out all the excess liquid from the zucchini, then return to the bowl. Combine with the flour, nutritional yeast, herbs and egg and mix to a smooth batter.
2. Heat half the oil in a large nonstick frying pan over medium heat. Spoon ¼ cup batter into the pan to form one fritter and repeat until the pan is full. Cook for 2-3 minutes per side, flipping and pressing down on the fritter to allow it to cook evenly, until the fritters are golden and cooked through. Transfer to a plate lined with paper towel and repeat with the remaining oil and batter until all the fritters are cooked.
3. Combine the salsa ingredients in a medium bowl, drizzle with caramelised balsamic vinegar and toss lightly to combine. Serve the zucchini fritters with the salsa.

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