These are very soft fritters as there is only a small amount of batter holding them together, so take care when turning them. Be generous with the herbs as they are a delicious complement to the tomatoes.
Serves: 6
INGREDIENTS
1½ cups diced firm but ripe tomatoes, including the juice and seeds
1 cup grated zucchini
2 spring onions, finely chopped
1 clove garlic, crushed
1 teaspoon ground cumin
½ cup chopped herbs, use any combination of mint, basil, dill, flat-leaf parsley, coriander
1 egg
¼ cup self-raising flour
sea salt and freshly ground pepper
To serve
olive oil
handful of rocket
thick plain yoghurt
METHOD
Combine the tomatoes, zucchini, spring onions, garlic, cumin and the herbs in a large bowl and season generously.
Whisk the egg and flour together and stir into the vegetables. The batter will be thick initially but the juice from the tomatoes will thin it down.
To cook: Heat a little olive oil in a sauté pan over a medium heat and cook spoonfuls of the batter for 2 minutes each side until golden and cooked through. Drain on kitchen towels.
To serve: Arrange the fritters on a serving platter and serve with the rocket and yoghurt. Makes about 12 fritters
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.