Zuc­chini and pump­kin frit­ters

Good Health Choices - - Be Nourished -

» MAKES 40

» PREP TIME: 15 MIN­UTES » COOK TIME: 25 MIN­UTES 3 zuc­chini, roughly chopped

1 small car­rot, roughly chopped 300g (2 cups) diced but­ter­nut pump­kin

2 onions, roughly chopped

1 gar­lic clove, crushed

1 hand­ful flat-leaf pars­ley leaves, plus ex­tra to serve (op­tional)

1 hand­ful mint leaves, plus ex­tra to serve (op­tional)

2 eggs

100g (1 cup) dry bread­crumbs, plus ex­tra if needed

100g (2⁄3 cup) self-rais­ing flour

½ tsp each salt flakes and freshly ground black pep­per

100g feta

Olive oil, for fry­ing

Aioli, to serve (op­tional)

1 Place the zuc­chini in a food pro­ces­sor and process into small pieces. Trans­fer to a clean Chux cloth and squeeze to re­move as much liq­uid as pos­si­ble (this step is im­por­tant so the frit­ters don’t be­come soggy).

2 Add the car­rot, pump­kin, onion, gar­lic, pars­ley and mint to the food pro­ces­sor, and process un­til finely chopped.

3 Place the veg­etable mix­ture and the zuc­chini in a large bowl and add the eggs, bread­crumbs, flour and salt and pep­per. Mix thor­oughly and add more bread­crumbs if the mix­ture is too wet. Crum­ble in the feta and mix well.

4 Shape 1 tbsp of mix­ture at a time into small pat­ties.

5 Heat the olive oil in a large fry­ing pan over medium heat. Add the frit­ters in batches of 10 and cook for 2-3 min­utes on each side un­til lightly browned.

6 Serve frit­ters hot or cold by them­selves or with some aioli. Scat­ter over mint and pars­ley leaves, if us­ing.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.