Recipe: Zucchini and carrot fritters with spices

Nicola Galloway stuffed zucchini flowers and spiced zucchini and carrot fritters for Your Weekend 01/22

Nicola Galloway / Stuff

Nicola Galloway stuffed zucchini flowers and spiced zucchini and carrot fritters for Your Weekend 01/22

This recipe moves away from Italian cuisine, with more Levantine flavors.

Spicy notes of roasted cumin, fennel and coriander bring an explosion of flavor. Use whole spices if you have them, dried spices will do but won’t be as bright.

Chickpea flour tastes wonderful, however, any flour can be used. Rice flour also works well.

Spiced zucchini and carrot fritters

Preparation time: 20 minutes

Cooking time: 15 minutes

For 4 people as an accompaniment

Ingredients:

1 medium zucchini (about 200g), coarsely grated

1 carrot (200g), coarsely grated

½ red onion (100g), thinly sliced

½ teaspoon of salt

1 teaspoon coriander seeds (or use ground spices)

1 teaspoon cumin seeds

1 tsp fennel seeds

½ cup chickpea flour (see recipe note)

salt and pepper

1 egg

olive oil for frying

Sour cream for serving

Method:

  1. In a bowl, combine the zucchini and the grated carrots and the minced onion. Add salt and stir to combine. Let sit for 10 minutes for the salt to squeeze out excess moisture.

  2. If using whole spices, toast them now in an unoiled frying pan until fragrant and starting to pop. Pour into a mortar and pestle and grind to a powder (or use an electric spice grinder)

  3. In a mixing bowl, combine the spices and flour with a generous pinch of salt and ground black pepper. Add the egg and mix into a thick paste.

  4. Pour the salted vegetables through a sieve, squeeze and squeeze out as much moisture as possible. Add the vegetable to the paste and mix.

  5. Heat a heavy-bottomed skillet over medium heat. Drizzle with 1 to 2 tablespoons of oil to coat the bottom of the pan in a thin layer.

  6. Cook in batches, pouring tablespoons of batter into the pan. Cook for 2 minutes then flip and cook until donuts are golden brown on both sides. Add additional oil to the skillet between batches.

  7. Serve with sour cream on the side. To make a meal, serve with hot smoked salmon and a garden salad.

Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor. www.homegrown-kitchen.co.nz

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