Is there anything as good as potato and ham fritters with lashings of tomato sauce? Those were a Sunday evening favourite for my family – particularly during winter. Via twitter I was gifted the recipe for an holumi and zucchini version, which is way better for me, I’m sure. (Hat tip to Richard Chirgwin). But as good as they are – and they are very good – I’m not sure they eclipse the humble spud variety as our family tradition.
In a bowl grate 4-5 zucchini
1 packet of holumi cut into small squares
1 onion – diced
1 cup of breadcrumbs (I used panko crumbs)
Half cup of plain flour to bind it all together.
(If the mix is too dry – add another egg).
Shallow fry in oil (rIce bran oil has a high smoke point).
Enjoy with a salad.