Spring Vegetable and Prawn Fritters with Lemon Yoghurt Sauce
Photography by Manja Wachsmuth.
You could cook these fritters on the preheated flat-plate of the barbecue. They are also delicious for brunch topped with a soft poached egg and hollandaise sauce.
Serves: 4
INGREDIENTS
Fritters
300 grams zucchini
1 cup baby peas, cooked
200 grams asparagus, trimmed and sliced thinly
3 spring onions, sliced thinly
200 grams raw prawns, roughly chopped
3 eggs
2 cloves garlic, crushed
¼ cup chopped mint
finely grated zest 1 lemon
¾ cup self-raising flour
Yoghurt sauce
1 cup thick plain yogurt
finely grated zest and juice 1 small lemon
½ teaspoon each ground paprika and cumin
1 clove garlic, crushed
2 tablespoons chopped mint
To cook
olive oil
butter
METHOD
Sauce: Combine the ingredients in a bowl and season.
Fritters: Coarsely grate the zucchini into a colander and sprinkle with 1 teaspoon of salt. Leave to drain for 20 minutes then tip onto a clean tea towel, roll up and squeeze out the excess moisture.
Combine the zucchini, peas, asparagus, spring onions and prawns in a large bowl.
Place the eggs, garlic, mint, lemon zest and flour in a food processor and blend until smooth. Add to the vegetables and combine well. Season.
Heat a little olive oil and butter in a large sauté pan and cook large spoonfuls of the mixture for 2-3 minutes each side until golden and cooked through. You should get 12 fritters. Place the fritters in a warm oven until they are all cooked.
Serve with a Green Salad and a bowl of crisp sautéed potatoes.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!