A proud member of the Sea Harvest Group

Group

Australia

BM Foods

Aqunion

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Zucchini Fritters with Turmeric Tahini Drizzle and Finely Dusted

Crispy golden zucchini fritters served with creamy turmeric tahini and Finely Dusted fillets.

Serves

4

Prep

30

Cook

40

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 4 medium zucchinis (baby marrows), grated
  • 2 tsp (10 ml) (5 ml) salt, plus extra to season
  • 4 large eggs
  • ½ C (125 ml) grated Parmesan
  • 2–4 Tbsp (30-60 ml) almond flour (depending on moisture content)
  • 2 small garlic cloves, grated
  • 1 spring onion, finely chopped
  • 2 tsp (10 ml) (10 ml) onion flakes or powder
  • 2 Tbsp (30 ml) olive oil, plus extra for frying
  • 1 C (250 ml) (250 ml) yoghurt
  • 1 Tbsp (30 ml) tahini
  • 1 tsp (5 ml) turmeric
  • 1 lemon, juiced
  • 1 Tbsp (15 ml) honey
  • 2 tsp (10 ml) chopped dill
  • 1 small garlic clove, grated
  • Salt and pepper, to taste

To Serve

  • 1 spring onions, green part only, finely sliced
  • 5-10 g fresh coriander, washed and chopped
  • 1 Lemon, cut into wedges

Preparation & Cooking

Place the grated zucchini in a bowl with 2 tsp (10 ml) salt, toss to coat, and set aside for 20 minutes. Transfer to a clean cheesecloth/muslin and squeeze out as much liquid as possible.

Preheat the oven to 220 °C. Place the frozen Sea Harvest Finely Dusted Black Pepper fillets on a baking tray and bake for 20 minutes until golden and crisp, or cook in an air fryer for 15 minutes.

In a large bowl, combine the drained zucchini, eggs, Parmesan, almond flour, grated garlic, spring onion, onion flakes, and season well with salt and pepper. Mix until evenly combined.

Heat a large frying pan over medium heat and add enough olive oil to lightly coat the base. Spoon heaped tablespoons of the mixture into the pan, gently flattening each fritter. Cook for 3–4 minutes per side until golden and cooked through. Repeat until all the mixture is used.

In a bowl, whisk together the yoghurt, tahini, turmeric, lemon juice, honey, dill, garlic, salt and pepper until smooth.

To Serve

Arrange the zucchini fritters and Sea Harvest Finely Dusted fillets on serving plates and drizzle generously with the turmeric tahini sauce. Scatter with spring onions and coriander and add a lemon wedge. Serve immediately.

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Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Black Pepper
  • 4 medium zucchinis (baby marrows), grated
  • 2 tsp (10 ml) (5 ml) salt, plus extra to season
  • 4 large eggs
  • ½ C (125 ml) grated Parmesan
  • 2–4 Tbsp (30-60 ml) almond flour (depending on moisture content)
  • 2 small garlic cloves, grated
  • 1 spring onion, finely chopped
  • 2 tsp (10 ml) (10 ml) onion flakes or powder
  • 2 Tbsp (30 ml) olive oil, plus extra for frying
  • 1 C (250 ml) (250 ml) yoghurt
  • 1 Tbsp (30 ml) tahini
  • 1 tsp (5 ml) turmeric
  • 1 lemon, juiced
  • 1 Tbsp (15 ml) honey
  • 2 tsp (10 ml) chopped dill
  • 1 small garlic clove, grated
  • Salt and pepper, to taste

To Serve

  • 1 spring onions, green part only, finely sliced
  • 5-10 g fresh coriander, washed and chopped
  • 1 Lemon, cut into wedges

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g