Cheesy Fritters
with Dill & Parsley Mayo
They say love is the glue that holds a family together, but we’ve done extensive field research and have discovered that it is, in fact, cheese. Gather your loved ones and stack these fritters high. It’s like a delicious game of Jenga that everyone will want to play.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
1
carrot
1 block
Cheddar cheese
(Contains Milk;)
1 bunch
spring onions
½ bag
baby spinach leaves
1
cucumber
1 tub
dill & parsley mayonnaise
(Contains Egg;)
½
lime
Not included in your delivery
2
egg
(Contains Egg;)
¼ cup
plain flour
(Contains Gluten;)
1 tbs
milk
(Contains Milk;)
¼ cup
olive oil
Nutritional Values
Utensils
Instructions
To prepare the ingredients, grate the zucchini and squeeze out the excess moisture. Wash and grate the carrot, and grate the Cheddar cheese. Finely slice the spring onion, whisk the egg, wash the baby spinach leaves, peel the cucumber into ribbons and slice the lime into wedges.
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.
To serve, divide the salad and fritters between plates. Top with a spoonful of the dill & parsley mayonnaise and a wedge of lime. Enjoy!