Zesty Zucchini Fritters
Feta Salad & Tarragon Mayo Dip
Cooking time
30 minutes
Servings
2/4
Calories
1060 /serving
Welcome the warmer weather zucchini fritters that glow golden and green on the plates. Made with lemon zest and panko, they’re fried to deliciously crispy—all set to be dunked into mayo flecked with fresh tarragon. Keep it luminous with a lemony Boston lettuce and shredded cabbage salad that’s dotted with salty, creamy feta cheese.
We will send you:
- 150g Shredded cabbage
- 1 Bunch of tarragon
- 1 Lemon
- 2 Green zucchini
- 1 Head of Boston lettuce
- 90ml Mayonnaise
- 20g All-purpose flour
- 60g Panko
- 60g Feta
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Grater
Zester
1 or 2 Eggs
Salt & pepper (S&P)
Large high-sided pan
Oil
Total Fat
91 g
Saturated Fat
13 g
Sodium
760 mg
Total Carb
46 g
Sugars
8 g
Protein
17 g
Fibre
5 g
Preparation
Mise en place
Grate the zucchini (large holes); using a paper towel, squeeze out any excess liquid. Zest and juice the lemon. Separate the lettuce leaves; tear the leaves. Crumble the cheese. Pick the tarragon leaves off the stems; finely chop the leaves.
Prepare the fritters
In a large bowl, combine the zucchini, lemon zest (start with ½), ¾ of the spices, ½ the panko, 1 egg (double for 4 portions) and S&P. Sprinkle with the flour; stir well. Form into 6 thin patties (double for 4 portions). Place the remaining panko on a plate. Working one at a time, coat the fritters in the panko (pressing to adhere).
Cook the fritters
In a large, high-sided pan, heat a ½ inch layer of oil on medium-high. Working in batches, add the fritters and cook, 3 to 4 min. per side, until browned. If the fritters brown too quickly, reduce the heat to medium. Transfer to a paper towel-lined plate; season with S&P.
Make the salad
Meanwhile, in a second large bowl, combine ¾ of the lemon juice, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the lettuce, cabbage and cheese; toss well.
Make the tarragon mayo dip
In a small bowl, combine the mayo, tarragon, remaining lemon juice and S&P.
Plate your dish
Divide the fritters and salad between your plates. Serve the tarragon mayo dip on the side. Bon appétit!
