Zucchini Turmeric Fritters
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Zucchini Turmeric Fritters
Category
Vegetables
![Image of Zucchini Turmeric Fritters](https://images.getrecipekit.com/20240326204837-zucchini_squash.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 4 cups (tightly packed) coarsely grated zucchini
- 1 teaspoon Fustini's Pyramid Flake salt
- 2 eggs
- 1/2 cup flour
- 1/3 cup grated parmesan
- 1/4 cup thinly sliced green shallots, plus extra, sliced, to serve
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- Fustini's Robust SELECT olive oil
- 1/2 pound sliced smoked salmon
- fresh mint leaves, to serve
- lemon wedges, to serve
- 1 cup Greek yogurt
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1 small garlic clove
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1/4 teaspoon Fustini's Pyramid Flake salt
Ingredients
Mint Yogurt Sauce
Directions
- Place the zucchini in a colander. Add the salt and mix until well combined. Set aside for 10 minutes then use your hands to squeeze out excess moisture from the zucchini.
- Place the zucchini on a clean tea towel. Twist the towel to squeeze out more liquid. Transfer zucchini to a large bowl. Add eggs, flour, parmesan, shallot, garam masala and turmeric. Mix until well combined. Portion the mix into flat, even patties, and set aside.
- Cover the bottom of a large high-sided skillet with olive oil. Heat oil over medium-high to approximately 325°,F. Once the oil is hot and working in batches, place the fritters into the pan, top with more oil and cook until golden brown, about 2 minutes per side. Remove the fritters from the skillet and set them on a paper towel to drain. When cooled slightly serve with yogurt sauce.
- To make the coriander mint yogurt, place all ingredients in a food processor. Process until smooth. Transfer to a bowl and place in the fridge until ready to serve.