Dukkah and Zucchini Fritters with Tarragon Yoghurt Dressing

INGREDIENTS

  • 300g Zucchini
  • 1/3 cup Cornflour
  • 1/3 cup Plain flour
  • 1/4 cup Flat leaf parsley
  • to season Sea salt
  • 200g Natural yoghurt
  • 1 tbspn French tarragon
  • 1 tbspn Flat leaf parsley
  • 2 tbspn Lemon zest
  • to season Sea salt
Print Recipe

Preheat a deep fryer to 170C.

Squeeze out any excess moisture from the grated zucchini and place into a large mixing bowl.

Add the Dukkah, cornflour, plain flour, parsley, Verjuice and season with salt and mix well to combine. The resulting mixture should be a sticky coarse batter.

To make the yoghurt dressing, place the yoghurt, tarragon, parsley, lemon zest and sea salt into a small mixing bowl and stir to combine, then place into a small serving dish.

Carefully drop tablespoons of batter into the hot oil in batches to avoid overcrowding the deep fryer.

Fry for approximately 5 minutes or until golden brown, turning with tongs to allow for even cooking. Transfer to a plate lined with paper towel to drain.

To serve, place the fritters onto a platter and serve with yoghurt dressing.

Tip: if you don’t have a deep fryer, place 1.5L of grape seed oil into a medium size pot or wok and place over a high heat, bring to 170C (use a digital thermometer to check the temperature), then you will have to adjust the heat to ensure that the oil does not get too hot.