2 cups grated zucchini
1/3 cup plain flour
1 egg, lightly beaten
½ cup shallots, finely chopped
1 tablespoon dill, torn + extra for garnish
Extra virgin olive oil
Sea salt and cracked pepper
100g smoked salmon
¼ cup natural Greek yoghurt
¼ cup cream cheese
Makes 14 – 16
- In a food processor, combine Greek yoghurt and cream cheese and blitz until smooth. Set aside.
- Drain zucchini in a colander and using your hands, squeeze out as much liquid from the zucchini as possible. In a bowl add zucchini, flour, egg, shallots and dill, mix well and season with salt and pepper.
- Heat a non-stick pan with olive oil over medium to high heat. Spoon one tablespoon of the zucchini mixture into the pan, making them into small rounds. Cook the zucchini fritters for 2 to 3 minutes until golden on each side. Transfer fritters to drain on paper towel and season with salt and pepper to get ready to serve.
On a large serving platter, place zucchini fritters on the plate. Spoon a small amount of cream cheese on each one. Arrange pieces of smoked salmon on top and garnish with dill, top with cracked pepper and serve.