Zucchini Fritters with Tomato Dip
Recipe: #44001
January 03, 2025
Categories: Dips, Garlic, Appetizers, Onions, Australian, Deep Fry, Gluten-Free, No Eggs, Non-Dairy Vegan, Vegetarian, Hot Appetizers, more
"These fritters are very similar to bhajis or pakora, which are a delicious crispy vegetable snack or starter dish. The sun dried tomato dip has wonderful flavor and taste similar to a Spanish romesco type sauce."
Original is 4 servings
Ingredients
- Sundried Tomato Dip
-
-
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (269.8 g)
- Calories 530.5
- Total Fat - 36.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 0 mg
- Sodium - 177.8 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 10.2 g
- Sugars - 7.3 g
- Protein - 17.8 g
- Calcium - 168.1 mg
- Iron - 4 mg
- Vitamin C - 56.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Using a box type grater, grate the zucchini and onion directly into a bowl, capturing all the juices released.
Step 2
Add the chickpea flour, paprika, parsley, chilli flakes and salt to the bowl and mix well until you have a firm, but sticky batter.
Step 3
Heat enough oil to deep-fry in a large heavy-based saucepan to 175˚C. Drop spoonfuls of the vegetable batter in batches, for 5 minutes, or until golden-brown and cooked through, transferring to a wire rack to cool; season with salt and pepper to suit taste.
Step 4
To make the sundried tomato dip, combine all the ingredients (except the oil) in a high-speed blender and blend to a smooth paste. Slowly add the oil until it reaches your preferred consistency. I like it a little chunky.
Tips
No special items needed.
0 Reviews
You'll Also Love
