Entertaining

Good fat fritters

PotatoZucchiniFritters WithDukkahAvo001.jpg
  • Serves: 6
  • Preparation: 20 minutes
  • Cooking: 15 minutes
  •       

Ingredients

3 cups shredded zucchini
2 cups shredded potatoes
1/2 medium onion, shredded
3 eggs, lightly beaten
1/2 cup dried packaged breadcrumbs
1/3 cup plain flour
1 tsp garlic powder
1 tsp baking soda
1-2 tbs olive oil
2 avocados
200ml jar hollandaise sauce (see tip)
400g sliced smoked salmon
2 tbs dukkah (see note)

Method

1

Spread zucchini, potato and onion on a clean kitchen towel. Top with another clean kitchen towel and press out as much moisture as possible. Place vegetables in a large bowl with egg, breadcrumbs, flour, garlic powder and baking soda. Season with salt and pepper. Stir until completely combined and ingredients are evenly distributed.

2

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Pour ¼ cup fritter batter into pan and flatten with a spatula until even. Repeat to make 3 more fritters. Cook fritters for 3-4 minutes or until golden underneath. Turn and cook for 2-3 minutes or until other side is golden and fritters are cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more oil if necessary.

3

Scoop flesh from 1 avocado and process in a blender or small food processor until smooth. Transfer to a bowl. Add hollandaise and fold until well combined.

4

Thinly slice remaining avocado. Top fritters with salmon and sliced avocado, then sprinkle with dukkah. Serve with avocado hollandaise to dollop.

5

NOTE: Dukkah is an Egyptian blend of nuts, seeds and spices. It is available from the spice section of most supermarkets or delicatessens.

TIP
6

Hollandaise sauce is made with eggs, lemon juice and butter. Find it in the sauce or condiments aisle at most supermarkets.

Ingredients

 
 3 cups shredded zucchini
 2 cups shredded potatoes
 1/2 medium onion, shredded
 3 eggs, lightly beaten
 1/2 cup dried packaged breadcrumbs
 1/3 cup plain flour
 1 tsp garlic powder
 1 tsp baking soda
 1-2 tbs olive oil
 2 avocados
 200ml jar hollandaise sauce (see tip)
 400g sliced smoked salmon
 2 tbs dukkah (see note)

Directions

1

Spread zucchini, potato and onion on a clean kitchen towel. Top with another clean kitchen towel and press out as much moisture as possible. Place vegetables in a large bowl with egg, breadcrumbs, flour, garlic powder and baking soda. Season with salt and pepper. Stir until completely combined and ingredients are evenly distributed.

2

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Pour ¼ cup fritter batter into pan and flatten with a spatula until even. Repeat to make 3 more fritters. Cook fritters for 3-4 minutes or until golden underneath. Turn and cook for 2-3 minutes or until other side is golden and fritters are cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more oil if necessary.

3

Scoop flesh from 1 avocado and process in a blender or small food processor until smooth. Transfer to a bowl. Add hollandaise and fold until well combined.

4

Thinly slice remaining avocado. Top fritters with salmon and sliced avocado, then sprinkle with dukkah. Serve with avocado hollandaise to dollop.

5

NOTE: Dukkah is an Egyptian blend of nuts, seeds and spices. It is available from the spice section of most supermarkets or delicatessens.

TIP
6

Hollandaise sauce is made with eggs, lemon juice and butter. Find it in the sauce or condiments aisle at most supermarkets.

Good fat fritters

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