eCook Meal
Vegetarian Zucchini & Polenta Fritters
with zesty yoghurt & a tomato salad
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.
Serving guide
Choose your portion size.
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.
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
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.
Cashew Nuts - 40g
Mixed Herbs - 20g
Baby Marrow - 800g
Polenta Mix - 480ml
Ricotta Cheese - 200g
Panko Breadcrumbs - 400ml
Greek Yoghurt - 200ml
Lemons - 2
Mrs Balls Chutney - 60ml
Tomatoes - 4
Onion - 1
Fresh Basil - 40g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R189.85
for 4 servings · R47.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Fresh Basil needs 40 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 10% of packR7.50
-
Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
-
Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Polenta Mix
- Mrs Balls Chutney
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Nut, Fresh Basil, Greek Yoghurt, Lemon, Mixed Herbs, Mrs. Balls Chutney, Onion, Panko Breadcrumb, Polenta Mix, Ricotta Cheese, Tomato
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?
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. 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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Zucchini & Polenta Fritters?
Baby Marrow, Cashew Nut, Fresh Basil, Greek Yoghurt, Lemon, Mixed Herbs, Mrs. Balls Chutney, Onion, Panko Breadcrumb, Polenta Mix, Ricotta Cheese, Tomato
How many calories does Vegetarian Zucchini & Polenta Fritters have?
841 calories
How much fat content does Vegetarian Zucchini & Polenta Fritters have?
grams