4 October, 2015
Zucchini and carrot fritters with chorizo and Parmesan
A lazy Sunday dinner. I shopped on Saturday morning, in between taking the kids to different activities, without really having any meal plan in my head. I tried to stay healthy so I got lots of veggies and this is what it ended up as 🙂 Smoked bacon could have done as well as chorizo, so feel free to replace it if you feel like. And enjoy!
Zucchini and carrot fritters with chorrizo and Parmesan
October 4, 2015
Category
Appetisers
Main Dish
Ingredients
- 2 zucchinis
- 2 carrots
- 60g chorizo, chopped finely
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 3/4 cup milk
- 2 eggs
- 1 cup flour
- 1/4 cup cornstarch
- 1 tsp baking powder.
- 40g Parmesan
- salt
- Vegetable oil for frying.
Instructions
- Grate the zucchinis and carrots. Place them on a strainer. Squeeze them with your hands to remove as much of liquid as possible. Let it drain.
- Place the chorizo in a pan on medium heat. Let it cook a bit until some fat starts to drain. Add the onions and garlic and cook until translucent.
- Whisk the eggs with milk. Add the flour and baking powder and mix some more. Then add the parmesan and whisk it in.
- Squeeze the vegetables again and fold them into the batter. Add the chorizo and any fat left on the pan. Mix one last time.
- Fry for 2-3 minutes on each side until brown, on low heat.
- Serve with Parmesan and fresh tomato and chive salad.
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