JUNE NOURISHMENT

VEGETABLE FRITTERS by chef riCcardo manca

• INGREDIENTS

  Fritters:

  Sunflower oil for frying (or Rapeseed oil)

  2 Zucchinis

  1 Bunch of parsley

  1 Bunch of mint

  6 Small Jersey potatoes

  4 Eggs

  200g of Flour

  Salt

  Pepper

  3 Garlic cloves

  Olive oil

  Dip:

  Greek yoghurt (or non-dairy alternative)

  Bunch of parsely

  Bunch of mint

  Table spoon of brown sugar (or honey)

  Salt

  Olive Oil

• Fritters

  1. Thinly slice the potatoes.

  2. Heat a pan with olive oil and cook the potatoes with 3 garlic cloves until golden brown.

  3. Finely slice 2 zucchinis.

  4. Chop the bunches of mint and parsley.

  5. In a large bowl, combine the sliced zucchini, chopped herbs, and cooked potatoes.

  6. Add 4 eggs, 200 grams of flour, salt and pepper to the bowl and mix well to form a batter.

  7. Heat the sunflower oil (or alternative) in a deep frying pan to 180°C (350°F).

  8. Using a spoon, place small amounts of the batter into the hot oil.

  9. Fry the fritters until golden brown on each side.

  10. Remove the fritters from oil and place them on a wire rack.

• Dip

  For Dip:

  1. Finely chop parsley and mint.

  2. In a bowl, combine Greek yogurt (or non-dairy alternative) chopped herbs, 1 tabespoon of brown sugar (or honey), a pinch of salt, a drizzle of olive oil, and mix well.

  3. Serve the fritters with the dip.

  4. Enjoy!