ZUCCHINI & POLENTA FRITTERS

These zucchini, spring onion, herb, ricotta and pine nut fritters are held together with fluffy polenta, coated in panko and deep fried to give them a super crunchy exterior. Served with garlic yoghurt, sweet chutney and a generous dusting of parmesan.

Makes approximately 18 fritters

INGREDIENTS

1 large zucchini or 2 small, grated
125g fine/quick polenta 
125g ricotta
60g grated edam
50g parmesan, finely grated
50g pine nuts, toasted
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
4 tablespoons chopped fresh parsley
3 cloves garlic, grated
1 size 7 egg
100g plain flour
1 teaspoon baking powder
60mls whole milk
Sea salt
Cracked pepper 
100g panko breadcrumbs
Vegetable or canola oil for frying

TO SERVE
300g greek yoghurt
1 lemon, zest only
1 clove garlic, minced
5 tablespoons sweet peach chutney
20g parmesan, finely grated
fresh dill leaves

METHOD

In a bowl, combine all fritter ingredients except the breadcrumbs and oil. Season generously with salt and pepper.

Set yourself up with two oven trays, line one with baking paper and fill the other with panko crumbs. Using two spoons or a small ice cream scoop, drop spoonfuls of the mixture onto the panko crumbs. Coat in the breadcrumbs and shape into little logs. Place on the lined baking tray and continue with remaining batter.

Heat oil, roughly 5cm in depth in a large saucepan. Once the temperature reaches 180ºC, gently drop the fritters into the hot oil. Fry in batches until golden brown, turning regularly. This will take around 4 minutes. Drain on a tray lined with paper towels.

In a bowl, mix together yoghurt, lemon zest and garlic. Smear onto a serving platter, then drizzle over chutney. Top with fritters, parmesan and fresh dill. Season to taste.