Carrot, Zucchini and Corn Fritters with Avocado, Yoghurt and Dukkah
Photography by Yuki Sato.
I love the earthy flavour of vegetables paired with aromatic dukkah, it really elevates this humble brekky!
Makes: 5-6 fritters
INGREDIENTS
1 carrot, peeled and grated
1 zucchini, grated
1 cob of corn, boiled for 5 minutes and kernels sliced off (or ¾ cup kernels)
3 tablespoons water
1 large egg
½ cup plain flour
1 teaspoon each baking powder and ground cumin
1 tablespoon chopped coriander, plus a few extra leaves to serve
sea salt and ground pepper
2–3 tablespoons rice bran or avocado oil
TO SERVE
¾ cup Greek natural yoghurt
flesh of 1 avocado, mashed
¼ cup dukkah
METHOD
Put the carrot, zucchini and corn in a bowl. Whisk the water and egg together with a fork, pour over the veges and stir through.
Sift in the flour, baking powder and cumin, add the coriander, season with salt and pepper and stir to combine until the batter is smoothish and the vegetables are all coated. Leave to sit for 20 minutes.
Heat a little of the oil in a large frying pan over a medium heat. Drop in ⅓ cupsful of the fritter batter and cook for a few minutes on each side until golden. They are mostly veges and there’s not a lot of flour binding them so treat them gently.
TO SERVE: Serve the fritters topped with a little yoghurt, avocado, coriander leaves and dukkah.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.