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Mushroom and Zucchini Fritters




Source of Recipe


probably mushroom advert






Recipe Introduction


If you don't like smoked salmon, any sort of a posh topping will probably work for these. You could use creme fraiche or sour cream instead of yoghurt if you like as well.

makes 12





List of Ingredients



• 200g button mushrooms, thinly sliced
  
• 2 tbs finely chopped continental parsley.
  
• salt and pepper
  
• 2 medium zucchini, grated
  
• 2 eggs, seperated
  
• 2/3 cup self raising flour
  
• canola oil for frying
  
• 200g country-style natural yoghurt
  
• 100g smoked salmon, shredded
  






Instructions



1. Combine mushrooms, zucchini, half the parsley, egg yolks, salt and pepper in a large bowl.
   
2. Stir in flour and 2 tbs yoghurt. Miz well until combined.
   
3. Beay eggwhites until soft peaks form. Fold 1/3 into mushroom mixture until just combined. Gently fold in remaining egg white.
   
4. Pour oil into a large frypan to a depth of 1 cm and heat over medium heat.
   
5. Spoon 2 heaped tsp of fritter mixture into oil and slightly flatten.
   
6. Cook fritters in batched for 2-3 minutes on each side or until golden and cooked through. Drain on paper towel.
   
7. Stir remaining parsley through remaining yoghurt. Serve fritters topped with yoghurt and smoked salmon.