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Zucchini and Puhoi Valley Fresh Goats' Cheese Fritters

Zucchini Goats Fritter
  • Serves
    4

Ingredients

  • Fritters
  • 4 Zucchini, grated
  • 1 tsp Sea Salt
  • 100g Puhoi Valley Fresh Goats' Cheese
  • 2 Tbsp Dill, chopped (or use chives, basil or mint)
  • ½ cup Edmonds Flour
  • ½ tsp Edmonds Baking Powder
  • 2 Eggs, lightly beaten
  • Oil for frying
  • To Serve
  • Watercress Leaves
  • 100g Puhoi Valley Fresh Goats' Cheese, crumbled
  • Lemon Wedges

Method

  1. Place the zucchini in a colander with the salt and leave to sit for 30 minutes.

  2. Squeeze out the excess liquid (don’t rinse the zucchini) and put into a bowl with the Puhoi Valley Fresh Goats’ Cheeseand dill.

  3. Sift the Edmonds flour and Edmonds baking powder into the bowl, then add the eggs. Mix well; the batter should be reasonably thick.

  4. Heat the oil in a frying pan and in batches, drop large spoonfuls of the batter for 3 minutes on each side.

  5. Serve on a bed of watercress and scatter over the Puhoi Valley Fresh Goats’ Cheese.

  6. Serve with lemon wedges on the side.