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Zucchini Fritti with Mushroom Snow Wedges

Rita’s 5th course recipe from week 3 of Come Dine With Me Australia.


  • 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


  • 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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