A quick and delicious meal, these fritters are jam-packed with veges. Swap any of the greens with whatever vegetables you have in your fridge; just keep the quantities the same.
Serves: 4
INGREDIENTS
Fritters
2 zucchini
1 cup frozen peas, defrosted
1 spring onion, finely chopped
½ head broccoli, finely chopped
1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)
2 cloves garlic, crushed
2 large eggs, size 7
⅔ cup plain flour
100 grams feta, crumbled
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper
olive oil for frying
To serve
½ cup Greek yoghurt
1 clove garlic, crushed
zest ½ lemon
50 grams pine nuts, toasted
fresh herbs, roughly chopped
2 teaspoons za’atar
lemon wedges
METHOD
Fritters: Grate the zucchini, then squeeze between your hands to release any liquid. Place in a large bowl with remaining fritter ingredients, except the oil, and mix to combine.
Heat a non-stick frypan over a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of fritter mixture in the pan and gently push down with the back of a spoon. Fry for 2-4 minutes on each side, or until golden brown and cooked through.
To serve: In a large bowl, combine the Greek yoghurt, garlic and lemon zest. Serve alongside fritters with toasted pine nuts, fresh herbs and a sprinkling of za’atar. Garnish with lemon wedges for squeezing.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.