Baked zucchini fritters with whipped goats cheese and pickled blueberries

12 servings Prep: 1 hr 5 mins By Food24
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Ingredients (20)

Pickled blueberries:
80 ml vinegar — red wine
1/4 red onion — finely chopped
30 ml xylitol
salt — pinch
1/2 c blueberries — fresh
Fritters:
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
3.75 ml salt
cayenne pepper — pinch
nutmeg — ground, pinch
Whipped goat's cheese:
150 g chevin — at room temperature
80 ml cream
salt and freshly ground black pepper
1/4 c walnuts — toasted, finely chopped
12 fresh basil — or microherbs, to garnish
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Method:

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. 

TIP: 
The pickled blueberries can also be replaced with sundried tomato pesto, caramelized onions or a lchf fruit chutney for different flavour profiles. 

Reprinted with the permission of Illanique van Aswegen. To see more click here.

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