Snacks

Turkish zucchini fritters with garlic yoghurt sauce

Serves 6 Prep and Cook time 30 Minutes

  • 2 medium carrots, grated coarsely
  • 3 medium zucchini, grated coarsely
  • 2 green onions sliced thinly
  • 2 tblsp coarsely chopped fresh dill
  • 2 tbslp coarsely chopped fresh flat leaf parsley
  • 200g fetta, crumbled
  • 1 tsp sweet paprika
  • 1 1/2 tsp ground cumin
  • 1/2 cup Lupin Flour
  • 1/4 cup spelt or plain flour
  • 3 eggs, whisked lightly
  • sunflower oil, to shallow-fry
  • lemon wedges, to serve

Garlic Yoghurt Sauce

  • 1 cup Greek style yoghurt
  • 1 tblsp lemon juice
  • 1 small clove garlic, crushed
  • 1 tblsp coarsely chopped fresh dill
  1. GARLIC YOGHURT SAUCE: Combine the ingredients in a small bowl; season to taste.
  2. Squeeze excess liquid from carrot and zucchini, discard liquid. Press vegetables well between sheets of paper towel until very dry.
  3. Combine grated vegetables with onion, herbs, feta, spices, flours and eggs in a large bowl; season. Shape 1/2 cup measurements into fritters.
  4. Heat the oil in a large frying pan over medium heat. Shallow-fry the fritters, in batches, for 3 minutes on each side or until browned lightly and cooked through. 
  5. Drain fritters on paper towel. Serve the fritters with the Garlic Yoghurt Sauce and lemon wedges.

  

Lupin Chip

INGREDIENTS

  • 1 cup Lupin Flour
  • 1/2 cup plain flour
  • ½ cup polenta
  • ½ tsp salt
  • ¼ cup olive oil
  • ½ cup grated cheese
  • 1 tsp baking powder
  • ½ tsp sea salt

METHOD

1.     Combine lupins, flour, salt and baking powder in a bowl. Stir in cheese, oil and ½ cup cold water approx. to make a soft dough.

2.     Roll dough between 2 sheets of baking paper. Sprinkle with sea salt, cover with paper and reroll. Remove top sheet. Use a metal ruler mark dough into 5cm triangles.

3.     Bake 15-18 mins in moderate oven until golden and crisp, cool on trays. Store in an airtight container 1 week.