Ingredients
- 2 zucchinis
- 1 red onion
- 1 cup chickpea flour
- 3/4 teaspoon smoked paprika
- 1/2 cup flat-leaf parsley, roughly chopped, plus extra for garnish
- 1/4 teaspoon salt
- 1/2 teaspoon chilli flakes, dried
- Vegetable oil, for deep-frying
- Salt and black pepper, to taste
- Lemon wedges, to serve
- Sundried Tomato Dip
- 1/2 cup roasted red capsicum (jarred)
- 1/2 cup sun dried tomatoes in their oil
- 1 cup blanched almonds, toasted
- Pinch of dried chili flakes
- 2 garlic cloves
- 2 tablespoon's red wine vinegar
- 1/2 lemon, juiced
- 1/4 cup olive oil (60 ml)
How to Make
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Step 1: Using a box type grater, grate the zucchini and onion directly into a bowl, capturing all the juices released.
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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.
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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.
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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.
We hope you enjoy this recipe!
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