Italian Appetisers





  • 3  medium zucchini 
  • 1/2 cup all purpose flour
  • 1/2 cup Parmigiano Reggiano cheese, finely grated, plus extra to serve
  • 3 shallots, ends trimmed, thinly sliced
  • 1 egg, whisked
  • 1/4 cup fresh  parsley, chopped
  • 2 teaspoons dried oregano leaves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 tablespoon olive oil




  • Trim the ends from zucchini. Coarsely grate the zucchini.
  • Place in a colander and squeeze out as much excess moisture as possible.
  • Transfer to a bowl. Stir in self-raising flour, Parmigiano, shallots, egg, parsley, oregano, salt and nutmeg.


  • Heat 1 teaspoon olive oil in a non-stick frying pan over medium-high heat. Drop three portions of zucchini mixture into pan.


  • Cook for 1 1/2 minutes each side or until golden and cooked through. Transfer to a plate. Repeat with remaining olive oil and remaining zucchini mixture.

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