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Courgette Fritters with Dukkah and Coriander Yogurt Dip

Recipe for Wild Oganics
by Adre’s Kitchen
Cape Town Chef
Price Per Item:
R 0,00


Fritters
1/2 onion
1 tablespoon good olive oil
1 large courgette - approximately 300g
1/2 lemon zest only
1 tablespoon finely chopped fresh herbs - I used rosemary
50g greek yogurt
1 egg white lightly whisked
4 tablespoons plain flour
Dukkah
50g hazelnuts
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon flaked sea salt
Coriander Yogurt Dip
20g coriander (washed)
150ml greek yogurt
Zest and juice of 1/2 lemon or to taste


Method
For the dukkah, heat a small frying pan on a medium heat, add the hazelnuts and toast until lightly
fragrant and golden, set aside to cool. Continue by toasting the sesame seeds, until lightly
coloured, set aside to cool. Continue to dry fry the coriander and cumin seeds until fragrant (3min)
adding the seeds to the cooled sesame seeds. Pulse the hazelnuts in a food processor until
roughly chopped, aiming for a rough crumb not a fine crumb. Add the toasted ingredients, salt and
pepper and quickly blend again until the mixture resembles course breadcrumbs. Set aside
To make the coriander yogurt, blitz the coriander and the yogurt together, season with lemon zest,
juice, salt and pepper.


For the fritters, peel and finely slice the onions, heat a tbsp of olive oil in a frying pan, add the
onions, cover and sweat on a medium heat until soft. Transfer to a bowl.
Coarsely grate the courgette, place on a tea towel and wring out any excess moisture, this is
important, so give it a good old wring! The grated courgette must be as dry as possible.
Mix together the courgette with the lemon zest, herbs, greek yogurt, sweated onion, egg white and
flour. Season generously with salt and pepper.
Heat enough oil to cover a non-stick pan, when hot, fry spoonfuls of the courgette batter in the oil
until pale golden and crisp on the sides, turning each fritter over to brown on the other side. You
will need to fry the courgette fritters in batches, draining the fritters on kitchen paper and season
lightly with salt while still warm.


Serve the fritters on a plate with the two dipping sauces and see them disappear!
Makes about 10 small fritters