INGREDIENTS:

• 2 large zucchinis, grated
• 3 green shallots, finely copped
• 100g Tassal’s Tasmanian Smoked Salmon Slices, chopped
• 1 egg, lightly beaten
• 3 tbsp plain flour
• Salt and ground black pepper to taste
• 2 tbsp cold pressed oil
• 275g jar Paul Newman’s Whole Egg Ailoi

METHOD:

1. Place zucchini, shallots, salmon, egg and flour into a bowl and stir until well combined. Season with salt and pepper to taste.
2. Heat a little of the oil in a frying pan over a medium heat.
3. Cooked heaped tablespoons of the mixture for 2-3 minutes each side until golden. Drain on paper towel.
4. Serve with the fritters with ailoi, sweet chilli sauce or tzatzki.

TIP: If you cannot find ailoi in the supermarket simply mix 270g additive free mayonnaise with 1 crushed garlic clove and season to taste with sea salt and freshly ground black pepper.

VARIATION: If you would like a condiment with a bit more ‘fire’