Email to stef      

Recipe Categories: dryad's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BRINGAPLATE CAKES-TORTES CAKESandPIES CANDY CASSEROLES COOKIES CURRY DESSERTS DIPS EGGS ENTREE ETHNIC FAMILYMAIN FISHandSEAFOOD FRUIT JAMSandJELLIES KitchenBeginners MAIN-Dinnerparty MEATS Memijs muffinssconesandbiscuits NonFoodaroundthehouse PASTA PASTRIES PIZZA POULTRY RICE SALAD-MEAL SALAD-Potato SALAD-SIDE SALADDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY STOCKSSAUCESANDBASES TartsPiesandCrumbles VEGETABLES VEGETARIAN VEGETARIAN-Stirfry

Mushroom and zucchini Fritters




Source of Recipe


mushroom recipes






Recipe Introduction


makes 12. If you want to make it vegetarian you can do without the smoked salmon, and/or use a salsa instead





List of Ingredients



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






Instructions



1. Combine mushroom, zucchini, half of parsley, egg yolk and salt and pepper in a bowl. Stir in flour and 2 tbs of the yoghurt. Mix well until combined.
   
2. Beat eggwhites until soft peaks form. Fold 1/3 into the mushroom mixture until just combined. Gently fold in remaining eggwhite.
   
3. Pour oil into a large heated frypan to a depth of 1cm and heat over medium heat.
   
4. Spoon 2 haped tsp of the mixture into oil and slightly flatten. Cook fritters in batches 2-3 minutes each side until golden and cooked through. Drain well on a paper towel.
   
5. Stir remaining parsley through remaining yoghurt. Serve fritters topped with yoghurt and smoked salmon (or salsa)