Spring Vegetable and Prawn Fritters with Lemon Yoghurt Sauce

, from Issue #32. September, 2015
Photography by Manja Wachsmuth.
Spring Vegetable and Prawn Fritters with Lemon Yoghurt Sauce

You could cook these fritters on the preheated flat-plate of the barbecue. They are also delicious for brunch topped with a soft poached egg and hollandaise sauce.

Serves: 4


300 grams zucchini
1 cup baby peas, cooked
200 grams asparagus, trimmed and sliced thinly
3 spring onions, sliced thinly
200 grams raw prawns, roughly chopped
3 eggs
2 cloves garlic, crushed
¼ cup chopped mint
finely grated zest 1 lemon
¾ cup self-raising flour

Yoghurt sauce
1 cup thick plain yogurt
finely grated zest and juice 1 small lemon
½ teaspoon each ground paprika and cumin
1 clove garlic, crushed
2 tablespoons chopped mint

To cook
olive oil


Sauce: Combine the ingredients in a bowl and season.

Fritters: Coarsely grate the zucchini into a colander and sprinkle with 1 teaspoon of salt. Leave to drain for 20 minutes then tip onto a clean tea towel, roll up and squeeze out the excess moisture.

Combine the zucchini, peas, asparagus, spring onions and prawns in a large bowl.

Place the eggs, garlic, mint, lemon zest and flour in a food processor and blend until smooth. Add to the vegetables and combine well. Season.

Heat a little olive oil and butter in a large sauté pan and cook large spoonfuls of the mixture for 2-3 minutes each side until golden and cooked through. You should get 12 fritters. Place the fritters in a warm oven until they are all cooked.

Serve with a Green Salad and a bowl of crisp sautéed potatoes.