Australian House & Garden - - Entertainment -

Prep: 30 mins. Cook­ing: 20 mins. Serves 6.

320g frozen peas

1 small zuc­chini, coarsely grated, plus 1 ex­tra,

thinly sliced

8 eggs, at room tem­per­a­ture

120g thick plain yo­ghurt

1 tbsp milk

70g finely grated Greek fetta

⅓ cup coarsely chopped mint, plus

¼ cup ex­tra leaves, to serve

1 spring onion, thinly sliced

80g self-rais­ing flour

½ tsp bak­ing pow­der

1 tbsp lemon juice, plus lemon wedges, to serve Olive oil, for shal­low-fry­ing

1 tbsp ex­tra-vir­gin olive oil

½ cup loosely packed pea shoots (avail­able

from se­lect green­gro­cers)

Fetta sauce

200g Greek fetta, coarsely crum­bled ⅓ cup (80ml) milk

½ cup (60ml) ex­tra-vir­gin olive oil Juice of 1 lemon

½ clove gar­lic, finely chopped

1 Place all sauce in­gre­di­ents in a food pro­ces­sor and process un­til smooth. Sea­son; re­frig­er­ate un­til re­quired.

2 Blanch peas in a saucepan of salted boil­ing wa­ter un­til ten­der and bright green. Drain. Re­serve 50g peas to serve, then pulse re­main­der in a food pro­ces­sor to a coarse purée. Trans­fer to a bowl and stir in grated zuc­chini, 2 eggs, yo­ghurt, milk, fetta, mint and spring onion.

Stir in flour, bak­ing pow­der and half the lemon juice. Sea­son to taste.

3 Pre­heat oven to 120 ˚ C (100 ˚ C fan). Heat ½cm olive oil in a deep fry­pan over medium-high heat. Add scant ¼-cup­fuls of bat­ter and shal­low fry in batches, turn­ing oc­ca­sion­ally, un­til golden (about 2-3mins per side). Drain on pa­per towel and place in a sin­gle layer on a bak­ing tray in oven to keep warm.

4 Mean­while, boil re­main­ing eggs in a large saucepan of boil­ing wa­ter un­til cooked to your lik­ing (6-7mins for soft yolks). Drain, then peel.

5 Com­bine ex­tra-vir­gin olive oil, pea shoots, ex­tra mint, sliced zuc­chini, re­served peas and re­main­ing lemon juice in a bowl. Sea­son and toss to com­bine.

6 Place fritters on a plat­ter and ar­range salad over. Cut eggs in half and place on top of fritters. Serve with sauce and lemon wedges on the side.

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