Zucchini fritters with tomato & black olives

Features:

Cuisine:

French

25'
Serves 3
Medium

Ingredients

2 Medium Zucchini
1 Tomatoes
12 Pitted (+ 3 for decoration) Black olives
1 Bunch Flat parsley
1 Garlic Clove
1 tsp Espelette chili
2 Egg
3 TBSP Almond Flour
or almond powder
1 TBSP Olive oil
3 TBSP Coconut milk yoghurt
or sour cream (dairy)
Ground black pepper
Fleur de sel
Salt

Overview

This vegetarian and grain free dish is very well balanced with a selection of nuts, vegetable & herbs which make it tasty and excellent for our health. It’s best suited for the summer but all ingredients are available all year long. I sometimes replace parsley with coriander

This dish belongs to the menu

Zucchini fritters with tomato & black olive, vegetarian moussaka, blueberry cobbler

Utensils

1 Food processor
1 Vegetable shredder
1 Large mixing bowl
1 Frying pan

Menu steps

1 Done	Prepare the zucchini mixture Put 1 bunch flat parsley (keep a couple of sprigs for decoration) with 12 pitted olives, 1 peeled garlic clove, 2 good pinches of salt, some ground black pepper and 1 tsp Espelette chili (or mild chili) in a food processor. Pulse 2 or 3 times until chopped. Set aside. Shred 2 medium zucchinis into a large mixing bowl. Add the olive mixture, 1 egg, 3 TBSP almond flour. Mix well
2 Done	Fry the patties Heat 1 TBSP olive oil in a large frying pan over medium heat. In the hot plan form 3 patties with the zucchini mixture using a spoon. Let cook for 6 minutes on each side (after the first 6 minutes turn around delicately using a flat spatula and reshape the patties if needed)
3 Done	To serve Place a patty on each plate, add a few thin slices of tomato, a parsley leave, 1 olive and 1 TBSP of plain coconut yoghurt or sour cream (dairy) on each patty. Sprinkle with fleur de sel and ground black pepper