I’m calling bullsh*t on the zoodle. Or, if you want to get technical, bullus sh*ttus maximus.
That’s right. When the world has gone zoodle crazy, I may be the lone dissenting voice, but I’m saying it anyway.
It’s just soul destroying sitting down to a bowlful of watery zucchetti bolognese. It is not the same as tucking into some lovely comforting carbs. Honestly, if carbs are off the menu, I’d rather go without the replacement product, thankyou very much.
You might be wondering how I know this. It’s because I succumbed to the craze and bought a vegetable spiraliser and a mountain of zucchinis. But after months of spiralising and experimenting, I’m not loving my zoodles.
But, now that I’ve got a spiraliser, there’s no point in letting it grow cobwebs. So I put it to use by making these fritters. It’s no secret that I’m a huge fritter fan – they were my saving grace when my kids were little and very fussy eaters. They’re a great way to hide veggies and to use up leftovers. If you love fritters as much as me, you may want to try my recipe for Carrot and Pea Fritters, or my family’s all time favourite, Cheesy Corn Fritters, which you’ll find in my eCookbook.
Fritters are also really handy for a quick and easy light meal (just serve with a garden salad) and send the leftovers in the lunchboxes the next day.
If you don’t have a spiraliser, you can just grate the zucchini and it will work just as well. Even though I’m anti-zoodle, I do have to admit that they do add a novelty element to this recipe which makes them a fun meal choice for the kids.
And I do have to say, while I’m on the topic of foodie trends, don’t be fooled – green smothies are not yummy. They taste like rubbish.
300 g zucchini (approx 2), ends trimmed
130 g grated tasty cheese
50 g gluten-free plain flour
2 eggs, lightly beaten
1 or 2 tsp milk (if required)
Salt and pepper
Oil, for frying
Using a vegetable spiraliser, spiralise the zucchini into a large bowl. Break zucchini strands into approximately 20 centimetre lengths to make them easier to handle.
Add cheese, flour, eggs and combine. If mixture is too thick, add 1 or 2 tsp milk to loosen it a little.
Add salt and pepper to taste. Combine.
Heat a generous amount of oil in a large frypan. Drop dessert-spoonfuls of the mixture into the frypan. Allow room for spreading and do not overcrowd the pan. Cook over medium heat for approximately 10 minutes or until brown. Turn and cook on the other side for a further 5-7 minutes until brown and cooked through.
Remove from pan and cool on wire rack. Use any remaining mixture to cook further batches of the fritters.
Makes approximately 20 fritters.