Zucchini fritters with creamy roasted pepper dip

Step 1/4

• 53⅓ g zucchini
• 26⅔ g flour
• ⅛ tsp baking powder
• salt
• 13⅓ g halloumi
• 26⅔ g feta cheese
• ¼ scallions
• 1⅓ g dill
• 1⅓ g mint
• ¼ eggs

• box grater
• sieve
• cooking spoon
• cutting board
• knife
• large bowl

Coarsely grate zucchini, mix with salt and drain in a sieve for approx. 10 min. Meanwhile, mix flour, baking powder and salt in a large bowl. Grate halloumi and crumble feta. Cut scallions into fine rings. Chop mint and dill and set some aside for garnishing later. Add all the prepared ingredients, except zucchini, to the bowl. Beat eggs into the bowl and mix well.

Step 2/4

• kitchen towel

Place drained zucchini on a clean kitchen towel and squeeze out as much liquid as possible. Add to the other ingredients in the bowl and mix well.

Step 3/4

• oil (for frying)

• frying pan
• spatula
• paper towels

Heat oil in a skillet over medium-high heat and fry 2 tbsp of the zucchini mixture at a time, forming a fritter shape. Turn each over after approx. 3–4 min or when it starts to turn golden brown. Transfer to a plate lined with paper towels to drain.

Step 4/4

• 20 g jarred roasted bell peppers
• 10⅔ g crème fraîche
• ⅛ tsp Kitchen Stories Veggie Wunder seasoning
• alternative to Veggie Wunder: paprika powder, garlic, onion, chilli, coriander and cumin
• salt
• pepper

• immersion blender
• liquid measuring cup
• Veggie Wunder seasoning

Meanwhile, prepare the dip: Drain the jarred roasted bell pepper, add to a measuring cup and purée with an immersion blender. Add crème fraîche and our VEGGIE WUNDER seasoning and mix well. Serve fried zucchini fritters with the dip, garnish with remaining herbs and season with salt and pepper.

Enjoy your meal!