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Zucchini and capsicum fritters with spinach salad
Zucchini and capsicum fritters with spinach salad
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Whip up quick fritters, pair with fresh spinach salad for a delightful lunch.
Ingredients:
  • 4 zucchini, coarsely grated
  • 2 red capsicum, diced
  • 1 bunch chives, chopped
  • 3 eggs, lightly beaten
  • 1/2 tsp cayenne pepper
  • 250.00 ml plain flour
  • olive oil cooking spray
  • 82.50 gm tomato chutney, to serve
  • 80g baby spinach leaves, trimmed
  • 2 tomatoes, each cut into 8 wedges
  • 125g button mushrooms, sliced
  • 18.20 gm extra-virgin olive oil
  • 20.00 ml white wine vinegar
  • 2.95 gm Dijon mustard
Instructions:
  • Preheat your oven to 160°C. In a large bowl, mix together zucchini, capsicum, chives, egg, and cayenne pepper. Season with salt, then sift flour over the vegetables and stir to combine.
  • 1. Preheat a non-stick frying pan over medium heat and lightly coat with oil. Pour 1/4 cup of mixture for each fritter into the pan, cooking 4 fritters at a time. Cook for 3 minutes on each side until golden. Transfer cooked fritters to a wire rack and bake in the oven for 5 to 8 minutes until fully cooked.
  • Create a delightful spinach salad by combining fresh spinach, tomato, and mushroom in a large bowl. In a separate container, blend oil, vinegar, and mustard into a flavorful dressing. Drizzle the dressing over the salad and gently mix everything together for a perfect blend of flavors.
  • Plate the fritters and spoon over the chutney. Serve alongside a fresh spinach salad.

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