Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 6 zucchini
- 1/3 cup extra virgin olive oil (plus extra to serve)
- 1 lemon (plus extra wedges to serve)
- 1/2 cup finely grated parmesan
- Greek feta, crumbled (to serve)
- 2 free range eggs (lightly beaten)
- 2tablespoons dill (plus extra sprigs to serve)
- 200grams beetroot dip
- 1/2 cup almond meal
Method
Step 1 of 6
Coarsely grate 4 zucchinis, then place in a sieve set over a bowl. Using the back of a large metal spoon, press to squeeze out as much liquid as possible. Transfer to a bowl with parmesan, almond meal, flour, dill and egg. Stir to combine. Season.
Step 2 of 6
Heat 1 tbs oil in a 20cm frying pan over medium heat. Spoon quarter of the zucchini mixture into pan. Using the back of a large metal spoon, spread mixture evenly over base of pan. Cook for 4 minutes or until golden. Turn and cook for a further 4 minutes or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and zucchini mixture to make a total of 4 fritters.
Step 3 of 6
Using a vegetable peeler, peel remaining zucchinis into ribbons. Place in a bowl with zest and 1 tbs lemon juice, then toss to combine.
Step 4 of 6
Top fritters with zucchini ribbons, dollop of beetroot dip, crumbled feta and extra dill. Drizzle over extra oil and serve with lemon wedges.
Step 5 of 6
Heat 1 tbs oil in a 20cm frying pan over medium heat. Spoon quarter of the zucchini mixture into pan. Using the back of a large metal spoon, spread mixture evenly over base of pan. Cook for 4 minutes or until golden. Turn and cook for a further 4 minutes or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and zucchini mixture to make a total of 4 fritters.
Step 6 of 6
Transfer to a plate. Cover to keep warm. Repeat with remaining oil and zucchini mixture to make a total of 4 fritters.
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