MO RECIPES:

ZUCCHINI FRITTERS

September 29th, 2024

Enjoy our Ipswich Chef inspired Zucchini Fritters recipe, straight from the MO Kitchen with thanks to Chef Romany Sharman.

Serves 6 | Vegan | Gluten Free | Dairy Free

 INGREDIENTS

  • 490g zucchini

  • 2 tbsp nutritional yeast

  • 125g gluten free flour

  • ½ tbsp baking powder

  • 1 clove of garlic

  • 56g Bu Deli butter

  • 1 onion

  • ½ tbsp ground cumin

TO SERVE

  • 2 avocados

  • 200g beetroot hummus

  • 100g pickled zucchini

  • 50g organic sprout salad

  • YAY! Vegan feta

METHOD

  1. Grate 490g Zucchini and squeeze to drain any excess liquid.

  2. In a large bowl, mix the zucchini, nutritional yeast, GF flour, baking powder, garlic, Be Deli butter, onion and ground cumin and mix well.

  3. Form into patties (should make 6-12, size depending) - option to let these sit in the fridge for an hour before cooking.

  4. Add a small amount of oil to a pan on medium/high heat and cook the patties until golden brown on both sides.

  5. Slice your avocado, swirl your pickled zucchini and on a plate, add a approx 35g of beetroot hummus per plate.

  6. Layer your patties, avocado, YAY! Vegan feta on your plate and add sprout salad to garnish.

  7. Serve fresh and enjoy!