Baked zucchini fritters with whipped goats cheese and pickled blueberries
|80 ml||vinegar — red wine|
|1/4||red onion — finely chopped|
|salt — pinch|
|1/2 c||blueberries — fresh|
|2||courgettes — grated|
|1/2 c||ricotta cheese|
|1/2 c||cheddar cheese — white, grated|
|1/4 c||almonds — ground|
|2||eggs — large, whisked|
|1 tsp||garlic — cloves, finely chopped|
|5 ml||cumin — ground|
|cayenne pepper — pinch|
|nutmeg — ground, pinch|
|150 g||chevin — at room temperature|
|salt and freshly ground black pepper|
|1/4 c||walnuts — toasted, finely chopped|
|12||fresh basil — or microherbs, to garnish|
For the pickled blueberries, heat the vinegar, onion, xylitol and salt in a saucepan over medium heat. Simmer for 1 minute and then pour the hot mixture over the blueberries. Allow to cool.
For the fritters, pre heat the oven to 200°C. Grease a muffin tin generously with some cooking spray. Stir all of the ingredients for the fritters together and divide the mixture between all 12 of the muffin holes in the tin. Bake for 15-18 minutes until firm. Cool in the tin for 5 minutes. Gently loosen the sides with a knife and transfer each fritter to a cooling rack. Allow to cool.
For the whipped goats cheese, place everything in a mixing bowl and using an electric whisk whip the mixture for a minute until thick. Place in a piping bag fitted with a large round nozzle.
To serve, pipe a dollop of the whipped goats cheese on to each of the cooled fritters. Remove the blueberries and onions with a slotted spoon and scatter some over each fritter with the goats cheese. Garnish with a bit of chopped walnuts and a basil or micro leaf.
The pickled blueberries can also be replaced with sundried tomato pesto, caramelized onions or a lchf fruit chutney for different flavour profiles.