Zucchini Fritters with Beetroot Dip

 


Zucchini Fritters with Beetroot Dip

INGREDIENTS

Beetroots 2 large,cooked, diced

Feta cheese 140 g

Garlic 1 clove, minced

Lemon juice ½ 2 tbsp, hot

Extra virgin olive oil 75 ml

Salt

Pepper black, freshly ground

Potatoes 1 kg, floury, peeled and cut into even chunks

Eggs 1 large, beaten

Cornflour 65 g

Zucchini 2 large, grated

Breadcrumbs 175 g, golden

Olive oil 4 tbsp, plus extra for oiling

Rocket 30 g, washed

Preparation

How to make Baked Zucchini Fritters with Feta Cheese

For the beetroot dip

To prepare the beetroot dip combine the beetroot, feta, garlic, lemon juice, hot water, and olive oil in a food processor.

Blend on high until almost smooth, adding more hot water as needed to thin out the sauce if needed.

Season to taste with salt and pepper.

Scrape into a bowl, cover, and chill until needed.

For the fried zucchini fritters

To prepare the zucchini fritters first cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes.

Drain well and leave to steam off for a few minutes.

Return the potatoes to the saucepan they were cooked in and add the egg, cornflour, zucchini, and some salt and pepper.

Mash well until thoroughly combined. Shape into patties between oiled palms.

Coat in the breadcrumbs, turning to coat evenly before shaking off the excess.

Heat 2 tbsp olive oil in a large non-stick frying pan set over a medium heat until hot.

Add half of the fritters and fry for 3-4 minutes until golden-brown underneath.

Flip and cook for a further 2-3 minutes before removing to a plate lined with kitchen paper.

Wipe the pan clean and cook the remaining zucchini fritters in the same fashion, using the rest of the olive oil.

To serve

Arrange the rocket on a platter with the fritters on top.

Spoon some of the sauce over, serving the remainder on the side.


 

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