|620 g||courgettes — grated|
|100 g||flour — self-raising|
|50 g||flour — plain|
|1 pinch||dried chilli flakes|
|2||eggs — lightly beaten|
|1/2 cup||fresh dill — chopped|
|1 Tbs||olive oil — extra virgin|
|200 g||sugar snap peas|
|50 g||beetroot — juliened to serve|
|spinach to baby gem lettuce, to serve|
|green goddess dressing|
|1/2 bunch||fresh mint and dill|
|1/2||lemon — juice only|
|120 g||sour cream|
Place the colander into a bowl and coarsely grate the zucchini into the colander. Add the salt and set aside for 15 minutes, then squeeze to remove extra moisture. In a separate bowl, add the grated zucchini, flours, eggs, chilli flakes and dill, mix to combine.
In a frying pan, heat the olive oil for a shallow fry on a medium heat. In batches, spoon in a heaped tablespoon of the fritter mixture and fry for 3-4 minutes on either side, drain on kitchen paper and keep warm.
Plate fritters with the lettuce/spinach, beetroot and sugar snaps, season with salt and pepper and drizzle with olive oil. Top with a poached egg or two.
In a blender, blitz together the yoghurt, sour cream, mint and dill until combined. Drizzle over the fritters and salad.
Reprinted with permission from Dominique Solomon.