Zucchini Fritters with Sweet Potato Soup

Pesto Princess © Zucchini Fritter

Hello #LoyalRoyals

Have you tried our brand new soup yet?

It’s a Sweet Potato Soup!

She’s elegant and softly spoken (making her a great weeknight supper option for the whole family) yet she pairs perfectly with finely sliced red chillies and a handful of coriander if you feel like hotting things up. As you’re tucking in, just remember that for every single soup sold, we donate a nourishing meal to those in need (thanks to the tireless people at Ladles of Love).

Try our brand new soup with a sexy side of crispy zucchini fritters for a warming weeknight feast.

With love from us all under our duvets
HRH Kathleen

You will need

300 g zucchini
1 cup chickpea flour
½ tsp baking powder

2 spring onions, chopped
1 tsp sea salt
2–3 Tbsp Pesto Princess Thai Pesto
1 round of feta, crumbled into chunks*
Vegetable oil or coconut oil for frying
Lime, fresh coriander, caramelised red onions and chilli (to serve – optional).

*For 100% plant-based fritters, simply leave out the feta and season a little more heavily.

Pesto Princess © Zucchini Fritter

How to

1. Grate the zucchini into a bowl. You’ll notice that quite a lot of juice is released in the process. Squeeze the grated zucchini to release even more juices into the bowl. You’ll be incorporating them into the batter to ensure a light and crispy fritter.

2. Add the chickpea flour and baking powder to the grated zucchini, its juices and spring onions, and mix well.

3. Fold the Pesto Princess Thai Pesto and chunks of feta through the batter – the batter should be a thick, spoonable consistency. If the zucchini are not very juicy, you might need to add between one and four tablespoons of water. Add the water one spoon at a time, taking care not to make the batter too runny.

4. Add approximately four tablespoons of oil to a small non-stick pan and heat it up. Spoon the batter into the hot oil, about ¼ cup per fritter. When the fritter has formed a crust, use a spatula to gently loosen it and flip over. Once both sides are golden brown, remove from the pan and drain them on kitchen paper.

Serve with our delicious Pesto Princess Sweet Potato Soup, a squeeze of lime, chopped coriander, caramelised red onions and fresh chilli if you like it hot!

Serves 4.

Pesto Princess © Zucchini Fritter

Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.

Food Assistant: Andrea Maskew.

 



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