A full-proof recipe that impresses every time, Chef! Ricotta, baby marrow & polenta-based fritters are elevated with fresh herbs and coated in panko breadcrumbs. Once fried until perfectly golden, dollops of lemon-infused yoghurt are spooned over and the dish is sided with a tangy tomato & peppery basil salad.
Vegetarian Zucchini & Polenta Fritters
Vegetarian Zucchini & Polenta Fritters
with zesty yoghurt & a tomato salad
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Cashew Nuts
- Fresh Basil
- Greek Yoghurt
- Lemon
- Lemons
- Mixed Herbs
- Mrs. Balls Chutney
- Onion
- Panko Breadcrumbs
- Polenta Mix
- Ricotta Cheese
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. Set aside.
FRITTER MIXTURE
In a small bowl, whisk 1 egg with 50ml of water. In a separate bowl, combine the grated baby marrow, the polenta mix, the ricotta cheese, the toasted nuts, the chopped herbs, and seasoning. Slowly mix in the egg mixture until combined.
BETTER WITH CRUMBS
Divide the mixture into 4-5 balls per portion and gently flatten to form mini patties. In a shallow dish, add the panko crumbs, and lightly crumb the mini patties.
FRY THE FRITTERS
Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the fritters and fry until golden brown and cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and drain on paper towel.
ZESTY YOGHURT
In a small bowl, combine the yoghurt, the zest, a squeeze of Lemon juice (to taste), the chutney, and seasoning. In a separate bowl, toss together the Tomato wedges, the onion slices (to taste), the torn basil, a drizzle of olive oil, a squeeze of lemon juice, and season.
DIG IN
Dish up the fritters, top with dollops of the yoghurt mixture, and side with the Tomato & basil salad.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. Set aside.
FRITTER MIXTURE
In a small bowl, whisk 2 eggs with 100ml of water. In a separate bowl, combine the grated baby marrow, the polenta mix, the ricotta cheese, the toasted nuts, the chopped herbs, and seasoning. Slowly mix in the egg mixture until combined.
BETTER WITH CRUMBS
Divide the mixture into 4-5 balls per portion and gently flatten to form mini patties. In a shallow dish, add the panko crumbs, and lightly crumb the mini patties.
FRY THE FRITTERS
Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the fritters and fry until golden brown and cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and drain on paper towel.
ZESTY YOGHURT
In a small bowl, combine the yoghurt, the zest, a squeeze of Lemon juice (to taste), the chutney, and seasoning. In a separate bowl, toss together the Tomato wedges, the onion slices (to taste), the torn basil, a drizzle of olive oil, a squeeze of lemon juice, and season.
DIG IN
Dish up the fritters, top with dollops of the yoghurt mixture, and side with the Tomato & basil salad.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. Set aside.
FRITTER MIXTURE
In a small bowl, whisk 3 eggs with 150ml of water. In a separate bowl, combine the grated baby marrow, the polenta mix, the ricotta cheese, the toasted nuts, the chopped herbs, and seasoning. Slowly mix in the egg mixture until combined.
BETTER WITH CRUMBS
Divide the mixture into 4-5 balls per portion and gently flatten to form mini patties. In a shallow dish, add the panko crumbs, and lightly crumb the mini patties.
FRY THE FRITTERS
Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the fritters and fry until golden brown and cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and drain on paper towel.
ZESTY YOGHURT
In a small bowl, combine the yoghurt, the zest, a squeeze of Lemon juice (to taste), the chutney, and seasoning. In a separate bowl, toss together the Tomato wedges, the onion slices (to taste), the torn basil, a drizzle of olive oil, a squeeze of lemon juice, and season.
DIG IN
Dish up the fritters, top with dollops of the yoghurt mixture, and side with the Tomato & basil salad.
GOLDEN CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. Set aside.
FRITTER MIXTURE
In a small bowl, whisk 4 eggs with 200ml of water. In a separate bowl, combine the grated baby marrow, the polenta mix, the ricotta cheese, the toasted nuts, the chopped herbs, and seasoning. Slowly mix in the egg mixture until combined.
BETTER WITH CRUMBS
Divide the mixture into 4-5 balls per portion and gently flatten to form mini patties. In a shallow dish, add the panko crumbs, and lightly crumb the mini patties.
FRY THE FRITTERS
Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the fritters and fry until golden brown and cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and drain on paper towel.
ZESTY YOGHURT
In a small bowl, combine the yoghurt, the zest, a squeeze of Lemon juice (to taste), the chutney, and seasoning. In a separate bowl, toss together the Tomato wedges, the onion slices (to taste), the torn basil, a drizzle of olive oil, a squeeze of lemon juice, and season.
DIG IN
Dish up the fritters, top with dollops of the yoghurt mixture, and side with the Tomato & basil salad.
Frequently Asked Questions
What is the preparation time for Vegetarian Zucchini & Polenta Fritters?
The preparation time for Vegetarian Zucchini & Polenta Fritters with zesty yoghurt & a tomato salad is between 25 and 45 minutes.
What is the total time required to make Vegetarian Zucchini & Polenta Fritters with zesty yoghurt & a tomato salad?
The total time required to make Vegetarian Zucchini & Polenta Fritters with zesty yoghurt & a tomato salad is between 40 and 60 minutes.
How many servings does Vegetarian Zucchini & Polenta Fritters provide?
4 servings
What are the main ingredients in Vegetarian Zucchini & Polenta Fritters?
Baby Marrow, Cashew Nuts, Fresh Basil, Greek Yoghurt, Lemon, Lemons, Mixed Herbs, Mrs. Balls Chutney, Onion, Panko Breadcrumbs, Polenta Mix, Ricotta Cheese, Tomato, Tomatoes
What is the nutritional information of Vegetarian Zucchini & Polenta Fritters?
Calories: 841, Carbs: 149 grams, Fat: grams, Protein: 32 grams, Sugar: 31.2 grams, Salt: 251 grams
How do I prepare Vegetarian Zucchini & Polenta Fritters?
DIG IN: Dish up the fritters, top with dollops of the yoghurt mixture, and side with the tomato & basil salad. ZESTY YOGHURT: In a small bowl, combine the yoghurt, the zest, a squeeze of lemon juice (to taste), the chutney, and seasoning. In a separate bowl, toss together the tomato wedges, the onion slices (to taste), the torn basil, a drizzle of olive oil, a squeeze of lemon juice, and season. FRY THE FRITTERS: Place a pot over medium-high heat with 4-5cm of oil. When the oil is hot, carefully dip the fritters and fry until golden brown and cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and drain on paper towel. BETTER WITH CRUMBS: Divide the mixture into 4-5 balls per portion and gently flatten to form mini patties. In a shallow dish, add the panko crumbs, and lightly crumb the mini patties. FRITTER MIXTURE: In a small bowl, whisk 2 eggs with 100ml of water. In a separate bowl, combine the grated baby marrow, the polenta mix, the ricotta cheese, the toasted nuts, the chopped herbs, and seasoning. Slowly mix in the egg mixture until combined. GOLDEN CASHEWS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Rinse, pick and roughly chop the mixed herbs. Set aside.
What should be prepared from my kitchen to make Vegetarian Zucchini & Polenta Fritters?
Baby Marrow, Cashew Nuts, Fresh Basil, Greek Yoghurt, Lemon, Lemons, Mixed Herbs, Mrs. Balls Chutney, Onion, Panko Breadcrumbs, Polenta Mix, Ricotta Cheese, Tomato, Tomatoes
How many calories does Vegetarian Zucchini & Polenta Fritters have?
841 calories
How much fat content does Vegetarian Zucchini & Polenta Fritters have?
grams
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