serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Diet Starts Tomorrow
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 zucchinis
- 1 red onion
- 1 cup chickpea flour
- 1 tsp smoked paprika
- ½ cup roughly chopped flat-leaf parsley, plus extra for garnish
- ½ tsp salt
- Vegetable oil, for deep-frying
- Salt and black pepper
- Lemon wedges, to serve
Sundried tomato dip
- ½ cup store bought roasted red capsicum
- ½ cup sundried tomatoes in their oil
- 1 cup blanched almonds, toasted
- 2 garlic cloves
- 2 tbsp red wine vinegar
- ½ lemon, juiced
- ¼ cup (60 ml) olive oil
Instructions
- Using a box grater, grate the zucchini and onion directly into a bowl, capturing all the juices released. Add the chickpea flour, paprika, parsley and salt to the bowl and mix well until you have a firm, but sticky batter.
- Heat enough oil to deep-fry in a large heavy-based saucepan to 175˚C. Deep-fry spoonfuls of the vegetable batter in batches, for 5 minutes, or until golden-brown and cooked through, then transfer to a wire rack to cool. Season with salt and pepper.
- To make the sundried tomato dip, combine all the ingredients (except the oil) in a high-speed blender and blend to a smooth paste. Slowly add the oil until it reaches your preferred consistency. I like it a little chunky.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Diet Starts Tomorrow
