GLUTEN-FREE CHICKINI FRITTERS
The great thing about this recipe, apart from the tender and moreish chicken and zucchini fritters themselves, is the two-stage cooking process – starts with frying, ends with baking.
Maybe it sounds like double the trouble but the baked bit means you can produce just-cooked Chickini Fritters for a party at home without hot oil or a frypan in sight!
The sauce is made well in advance too. So what could be easier? The way they disappear? Well yes…but we’d never complain about that.
Jan
CHICKINI FRITTERS
Makes 60 – 70
2 large zucchini, (about 400gm)
1 teaspoon sea salt
1 kg chicken, minced and dried with paper towel if necessary
100 gm spring onions, finely sliced
1 large free-range egg
½ bunch mint, leaves finely chopped (4 tablespoons)
½ bunch coriander, leaves finely chopped (4 tablespoons)
4 cloves of garlic, finely minced with ½ teaspoon sea salt
1½ teaspoons ground cumin
2 teaspoons dried mint flakes
¼ teaspoon cayenne
½ teaspoon ground black pepper
60 ml grapeseed or olive oil
Grate zucchini into a sieve over a bowl or sink. Mix with the sea salt and leave to drain for 10 minutes. Place a saucer over the zucchini and press well to remove as much liquid as possible.
Add the zucchini to a large bowl with all other ingredients except the oil and mix together well. It will be quite sticky.
Using a couple of dessertspoons, take a roughly walnut-sized lump of the mixture and shape into a ball. Place on a tray lined with baking paper and continue until all the mixture has been used.
Add some of the oil to a large non-stick frypan to a depth of about 2mm and bring to a medium/high heat. Add about 8 of the balls at a time, flattening them a little as you go. Fry on the first side for about 4 minutes. Turn and cook for another couple of minutes until nicely browned.
Drain the fritters on kitchen paper and when cool place on an oven tray (or two) in a single layer.
Continue with remaining mixture, adding more oil as necessary.
If you intend to finish the cooking immediately pre-heat the oven to 220°C.
If you prefer to finish them later, refrigerate or freeze until required, in which case bring them back to room temperature before proceeding.
To finish the cooking place the oven trays in the hot oven for about 7 minutes, or until cooked through.
Serve hot, warm or at room temperature with Sumac and Yoghurt Sauce for dipping.
Sumac and Yoghurt Sauce
100 gm sour cream
150 gm Greek yoghurt
1 tablespoon lemon zest
1 tablespoon lemon juice
1 garlic clove, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon sumac
¼ teaspoon black pepper
½ teaspoon sea salt
Extra virgin olive oil and an extra sprinkle of sumac to serve.
Combine all ingredients in a bowl and mix well. Taste and adjust flavours if necessary.
Refrigerate until needed. Serve in a bowl drizzled with extra virgin olive and an additional scattering of sumac.
TIP:
There may well be leftover Sumac and Yoghurt Sauce. It goes well with lots of salad vegetables too. Try it with chargrilled green beans, spring onions and tomatoes.