Cheesy Fritters

In a large mixing bowl combine the grated and squeezed zucchini, carrot, Cheddar cheese and spring onion. Add the whisked egg and mix well to combine. Next, add the plain flour and milk and mix until combined. Season with salt and pepper. The result should be a light batter that holds your veggies together as they cook but nothing too pancakey.

Heat half the olive oil in a medium frying pan over a medium-high heat. Use a large serving spoon to gently place a portion of the zucchini mixture on to the pan. Do a few portions at a time (you should be able to make approximately 6 fritters) but be careful not to overcrowd the pan. Gently cook for 3-4 minutes on either side and transfer to paper towel lined plate. Wipe the pan out and add the remaining olive oil if needed. Repeat the process until all of the batter is gone. Tip: It’s always best to try one first before adding all of the batter.

Meanwhile in a second large bowl, combine the baby spinach leaves and cucumber. Season with salt and pepper, drizzle with some olive oil and set aside.