Crunchy Truffle Fritters
These fritters are light, healthy, herbal and very easy to make. Perfect for a appetiser or lunch snack
Preheat oven to 70 degrees. Wash and shred the zucchini and bell pepper with the large holes of a box grater. Transfer both to a colander set over a bowl. Toss the vegetables with 1 tsp of salt and let sit for 10 minutes. Squeeze out excess water with your hands.
Finely chop the dill and spring onions, keep 1/4 aside for finishing. In a medium bowl, add the squeezed veggies, This is not Truffle Sauce, dill, spring onions, flour and black pepper to taste. Stir until uniformly incorporated.
In a medium frying pan on medium heat, heat 2 tbsp of olive oil. Scoop 2 tbsp of batter for each fritter, and flatten with spoon. Pan fry each side 2-3 minutes until golden. Transfer each fritter to a paper-towel-lined plate, and place in the oven until serving time. Repeat with the remaining batter and add more oil when necessary.
Wash tomatoes and cut in half. Toss tomatoes and spinach in a medium bowl with a pinch of salt, 1 tbsp olive oil, black pepper and lemon juice.
Start by taking out the fritters from the oven. Plate with the salad and 2-3 fritters. Then, top with a sprinkle of dill, spring onions and a splash of fresh lemon juice. Add This is not Truffle Sauce, This is not Cheese Sauce or This is not Grated Cheese (Italian Style) on top.
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