Zucchini & feta fritters, muhammara
DOWNLOADABLE RECIPE CARD AVAILABLE BELOW.
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Onion, garlic, nuts (walnut), wheat, gluten, lactose
SPECIALISED EQUIPMENT: Grater
1. Prepare the ingredients: Wash the vegetables. Thinly slice the onions. Grate the zucchini. Thinly slice the radishes into rounds. Roughly chop the parsley. Roughly chop the dill.
2. Cook the fritters: Heat a splash of oil in a frying pan over medium heat. Cook the onions for 5 minutes or until soft and translucent. Add the zucchini and cook for another 5 minutes or until the zucchini softens. Transfer the onions and zucchini into a bowl to cool slightly. When cool, add the feta, flour and half of the dill. Mix to combine. If the mixture is too dry add a splash of water. Heat a splash of oil in a frying pan over medium heat. Add two tablespoons of the mixture to the pan for each fritter (you can cook a few at a time, just leave yourself enough space for flipping). Cook the fritters for 3 minutes on each side or until cooked through, using a turner to flip them.
3. Make the radish and herb salad: Place the remaining onions in a bowl with the sumac and a pinch of salt. Rub in the sumac and salt and let sit for 5 minutes. Add the radish, parsley and remaining dill.
4. To serve: Serve the fritters with the radish and herb salad and the muhammara.