Cheesy Zucchini Fritters with Spicy Salsa

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped spinach, spring onions, grated zucchini and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped baby spinach, spring onions, grated zucchini and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped spinach, spring onions, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped spinach, spring onions, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped spinach, spring onions, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!

Grate zucchini and place in a sieve over a bowl and press with the back of spoon to remove moisture. Finely slice spring onion. Finely chop coriander leaves and stems. Chop half the baby spinach. Cut half of the cherry tomatoes into 1/4 and the other into halves for the side salad. Finely chop the red chilli. Drain the fire roasted red capsicum.

Combine self raising flour, egg, milk and generously season with salt and pepper and whisk to combine. Add 3/4 of the coriander, tasty cheese, chopped spinach, spring onions, 1 cup of grated zucchini (you will have zucchini leftover) and half the chilli. Mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

Combine the ¹⁄₄ cherry tomatoes, fire roasted capsicum and the remaining chilli and coriander. Toss with a drizzle of olive oil and salt and pepper. You can serve the salsa chunky or you can puree with a stick blender if you prefer a smoother consistency.

Toss the remaining spinach and salad ingredients with a drizzle of olive oil, salt and pepper and serve alongside the zucchini fritters and a dollop of salsa. Enjoy!