Carrot, Zucchini and Corn Fritters with Avocado, Yoghurt and Dukkah
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.