ingredients
5 zucchini (650g), coarsely grated
100g smoked ham, torn into thin pieces
250g haloumi, coarsely grated
2/3 cup (100g) self-raising flour
1/3 cup (50g) plain flour
2 eggs, lightly beaten
1/2 cup chopped dill
Pinch of dried chilli flakes, plus extra to serve
1 tbs extra virgin olive oil, plus extra to shallow-fry
1 bunch radishes, very thinly sliced
1 cup (180g) podded broad beans, blanched, refreshed, skins removed
200g snow pea shoots
green goddess dressing
1/2 bunch each mint, dill, parsley, and tarragon, leaves picked
Juice of 1/2 a lemon
1/2 cup (120g) sour cream
1/2 cup (140g) thick Greek-style yoghurt
method
- Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill, and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture
- For the dressing, place all ingredients in a food processor, season, and whiz until smooth.
- Toss radish, broad beans, pea shoots, and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.
Credits: Delicious