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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.