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1 zucchini (approx 150g), grated
½ small red onion, peeled and finely chopped
1 tblspn chopped parsley
1 egg
1 tblspn plain flour
Salt and pepper to taste
2 tblspns oil
Lemon Mascarpone, see below
100g smoked salmon
Dill sprigs to garnish
Squeeze as much liquid as possible from grated zucchini and dry with paper towels. In a bowl, mix together zucchini, onion, parsley, egg, flour, salt and pepper.
Heat oil in a non-stick fry pan on med high heat and using a spoon, form 8 fritters on pan. Cook for approx 2 minutes on each side until golden brown and firm to touch. Remove from pan and serve. (They can be made in advance and either served room temperature or reheated if refrigerated).
For the Lemon Mascarpone, mix together:
1 tblspn mascarpone or cream cheese
½ tblspn lemon juice
½ tspn finely grated lemon rind
Salt and pepper to taste
To compile:
Lay out fritters and dollop a teaspoon of mascarpone on each. Top with a curl of smoked salmon (give it some height) and garnish with dill sprigs.
½ small red onion, peeled and finely chopped
1 tblspn chopped parsley
1 egg
1 tblspn plain flour
Salt and pepper to taste
2 tblspns oil
Lemon Mascarpone, see below
100g smoked salmon
Dill sprigs to garnish
Squeeze as much liquid as possible from grated zucchini and dry with paper towels. In a bowl, mix together zucchini, onion, parsley, egg, flour, salt and pepper.
Heat oil in a non-stick fry pan on med high heat and using a spoon, form 8 fritters on pan. Cook for approx 2 minutes on each side until golden brown and firm to touch. Remove from pan and serve. (They can be made in advance and either served room temperature or reheated if refrigerated).
For the Lemon Mascarpone, mix together:
1 tblspn mascarpone or cream cheese
½ tblspn lemon juice
½ tspn finely grated lemon rind
Salt and pepper to taste
To compile:
Lay out fritters and dollop a teaspoon of mascarpone on each. Top with a curl of smoked salmon (give it some height) and garnish with dill sprigs.