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Zucchini Fritti with Mushroom Snow Wedges

Zucchini Fritti with Mushroom Snow Wedges
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Rita’s 5th course recipe from week 3 of Come Dine With Me Australia.

Serves 4

Ingredients

  • 2 black zucchinis
  • 1 Eggs
  • Flour
  • ½ cup Parmesan cheese
  • ¼ cup of Full cream milk
  • Oregano
  • Black pepper
  • Pinch of garlic salt
  • Virgin olive oil
  • ½ cup Self raising flour
  • 2 extra-large mushrooms
  • Lemon
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Method

  1. Grate 2 black zucchinis and add 1 egg, half a cup of grated parmesan cheese, half a cup of self raising flour, a quarter cup of full cream milk, a pinch of garlic salt, black pepper and oregano, and mix well. Add more flour as required. The mixture should be runny, but not watery.
  2. Deep fry the zucchini batter on medium to high heat in 1 cm of virgin olive oil, 1 tablespoon at a time, until golden brown on each side. Place all of the fritti on absorbent paper, in order to drain any excess oil.
  3. Slice 2 extra-large mushrooms 1 cm thick, and sprinkle flour to cover all pieces individually. Deep fry the pieces in 1 cm of virgin olive oil until golden brown, and sprinkle with garlic salt and pepper.
  4. Serve 2 mushroom wedges and 2 fritti per plate, and garnish with a wedge of lemon.
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