Courgette fritters with dukkah

Courgette fritters with dukkah

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

For the sauce

Ingredients

Quantity Ingredient
dill sprigs
150g greek yoghurt
salt
freshly ground black pepper

For the dukkah

Quantity Ingredient
50g skinned hazelnuts
30g sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon salt flakes
1 teaspoon freshly ground black pepper

For the fritters

Quantity Ingredient
1/2 onion
1/2 tablespoon olive oil, plus extra to drizzle
1 large courgette, about 250 g
1 very small rosemary sprig
1/2 lemon
50g ricotta cheese
1 egg white, lightly whisked
4 tablespoons plain flour
oil, for frying

Method

  1. To make the sauce, chop the dill finely and stir it into the Greek yoghurt. Season with salt and pepper and set aside.
  2. For the dukkah, heat the oven to 180°C. Place the hazelnuts on a baking sheet and roast in the oven for 10–15 minutes until lightly toasted. Tip onto a plate and set aside to cool.
  3. Meanwhile, in a frying pan set over a medium heat, toast the sesame seeds until lightly coloured, then transfer to a bowl. Dry-fry the coriander and cumin seeds for 3–5 minutes, then add them to the sesame seeds.
  4. Put the cooled hazelnuts in a small food processor bowl and blend until roughly chopped. Add the toasted ingredients, salt and pepper and blend again until the mixture resembles coarse breadcrumbs.
  5. For the fritters, peel and finely slice the onion. Heat the olive oil in a small pan, add the onion, cover and sweat until soft. Transfer to a bowl.
  6. Coarsely grate the courgette or cut into julienne. Place in the middle of a clean tea towel and wring out any excess moisture; it must be as dry as possible.
  7. Finely chop the rosemary and finely grate the zest from the lemon. Add the courgette to the sweated onion, then add the ricotta, egg white, flour, lemon zest, rosemary and seasoning.
  8. Heat ½–1 cm oil in a non-stick frying pan. When hot, fry spoonfuls of the batter in the oil until pale golden and crisp, turning each fritter over to brown the other side. Take care not to let the oil get too hot. Drain the fritters on kitchen paper and season them lightly with salt.
  9. Serve a couple of courgette fritters on each plate, with a spoonful of sauce, a drizzle of olive oil, and sprinkled with 2 teaspoons of the dukkah. They can also be served as an accompaniment to lamb or poultry dishes, in which case the sauce may not be necessary.

Note

  • Dukkah is an Egyptian spice mix used as a dry dip. You will have more than you need for the fritters. Store the rest in an airtight container to serve later, with small pieces of rustic bread which are dipped into extra virgin olive oil, then into the dukkah.
Tags:
Leiths School of food and wine
cookery course
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