My sister and I became obsessed with zucchini fritters after trying the ones at Bar Alto on the river at New Farm. I’ve been dreaming of them ever since, so decided to try my own. The ones at bar alto are sliced very thinly, and made with small zucchinis, but i like my version just as much.
The basic batter recipe, I found here www.nikibone.com/recipe/batter.html and then played around a bit to get this.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated parmesan
1 tsp garlic salt
extra flour for coating
Combine all ingredients (except for zucchini and extra flour) in a bowl and whisk together until smooth. Set aside for about 15 minutes for the yeast to react. Slice the zucchini into rounds, approx 7mm thick & coat in the extra flour. Heat a frying pan with a tablespoon of olive oil, once hot, dip the zucchini pieces into the batter and place in hot pan (about 8 pieces at a time). Flip once golden and turn out onto absorbent paper once browned on either side.
I tried these without the parmesan for the first few, but found the batter a bit bland without it. Paprika would also work well as an alternative.
Make sure you put the exhaust fan on before you start frying away!