A favourite in Middle Eastern cooking, sumac provides a tangy citrus hit to sweet and juicy fritters.
- 250 g chorizo, finely diced
- 330 g zucchini, unpeeled, coarsely grated
- 150 g eggplant, coarsely grated
- 1 cob corn, cooked kernels removed (about ½ cup)
- 4 green shallots, thinly sliced
- 2 eggs, lightly beaten
- ¼ cup finely chopped parsley
- ¼ cup finely chopped mint
- ¾ cup plain flour
- 1 tsp baking powder
- sea salt flakes, freshly ground pepper, to season
- 4 Tbsp extra virgin olive oil
- ground sumac, to sprinkle
- 3 small radishes, shaved, to garnish
- ½ fresh long green chilli, finely sliced, to garnish
- 1 cup snow pea shoots, to garnish
Sumac yoghurt sauce
- ½ cup Greek yoghurt
- finely grated zest 1 lemon
- 1 tsp ground sumac
- Pan-fry chorizo in a large dry (no oil) non-stick frying pan over a medium heat, stirring, for 5 minutes or until golden brown and some of the oil has rendered from the chorizo. Remove chorizo from pan and set aside on a plate for 10 minutes to cool, leaving oil in pan off the heat
- Squeeze excess moisture from zucchini and put in a large bowl. Add eggplant, carrot, corn and shallots. Mix well. Stir in cooled chorizo, followed by eggs and herbs. Then stir in flour and baking powder until just combined (don’t over mix). Season generously.
- Add 1 Tbsp of the oil to chorizo oil in pan over a medium heat. When hot, cook 4–5 fritters at a time, ¼ cup each, for 3 minutes each side or until golden. Drain on paper towel. Repeat with remaining oil and batter to make 18 fritters.
- To make sumac yoghurt sauce, combine all ingredients in a small bowl. Season
- Dollop a few spoonfuls of the sauce onto a platter. Top with fritters. Scatter with sumac, radish, chilli and snow pea tendrils. Serve with remaining sauce on the side
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.8 g|
|Total carbohydrates||24.9 g|
|- Sugars||5.9 g|
|Dietary fibre||3.3 g|