What are the main ingredients in Vegetarian Zucchini & Polenta Fritters?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Vegetarian Zucchini & Polenta Fritters

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

with zesty yoghurt & a tomato salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Photo of Vegetarian Zucchini & Polenta Fritters

Serves 1

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.

Cashew Nuts - 10g
Mixed Herbs - 6g
Baby Marrow - 200g
Polenta Mix - 120ml
Ricotta Cheese - 50g
Panko Breadcrumbs - 100ml
Greek Yoghurt - 50ml
Lemon - 1
Mrs Balls Chutney - 15ml
Tomato - 1
Onion - 1
Fresh Basil - 10g

Download the Recipe

Serves 2

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.

Cashew Nuts - 20g
Mixed Herbs - 10g
Baby Marrow - 400g
Polenta Mix - 240ml
Ricotta Cheese - 100g
Panko Breadcrumbs - 200ml
Greek Yoghurt - 100ml
Lemon - 1
Mrs Balls Chutney - 30ml
Tomatoes - 2
Onion - 1
Fresh Basil - 20g

Download the Recipe

Serves 3

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.

Cashew Nuts - 30g
Mixed Herbs - 16g
Baby Marrow - 600g
Polenta Mix - 360ml
Ricotta Cheese - 150g
Panko Breadcrumbs - 300ml
Greek Yoghurt - 150ml
Lemons - 2
Mrs Balls Chutney - 45ml
Tomatoes - 3
Onion - 1
Fresh Basil - 30g

Download the Recipe

Serves 4

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.