Story: Zucchini Fritters with Lupin Flour
Airdate: Ep. 8, 16 June 2019
Presenter: Russell Blaikie

There’s no sacrificing gluten for flavour with Russell’s Zucchini Fritter recipe using West Australian lupin flour

Ingredients: (serves 4)

The Fritters

• 100g self-raising lupin flour
• 100ml of water
• ½ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp cinnamon powder
• ½ tsp ginger powder
• ½ tsp paprika
• ¼ tsp allspice powder
• 1 zucchini
• Sea salt
• Oil for frying

Lemon Yogurt Sauce

• 200g Greek yogurt
• 1 lemon
• 2 tbsp coriander leaves, chopped
• 1 tbsp olive oil
• Sea salt

Method:

• Coarsely grate or cut the zucchini into thin strips and sprinkle with a little sea salt and allow to drain for 10 minutes.
• Place the Greek yogurt in a large bowl. Finely zest lemon and squeeze the juice from the lemon and add to the yogurt
• Add in olive oil, coriander leaves and season with sea salt. Set aside for a dipping sauce with the fritters
• Pour the lupin flour into a large bowl, mix all of the spices through then add the water and whisk into a batter
• Squeeze the zucchini to rid it of excess water and drop into the lupin batter and combine
• Heat oil in a large frying pan to approximately 180c and carefully drop tablespoons of the battered zucchini mix into the pan.
• Cook for approximately 2 and a half to 3 minutes until golden brown. Remove from oil to absorbent paper, keep warm.
• Repeat for the remainder of the fritters
• Serve with the lemon yoghurt sauce.

Enjoy!

Fresh produce supplied by: