zucchini fritters



  • 200g packet amaranth, rinsed
  • 435ml (1 3/4 cups) water
  • 3/4 cup fresh mint sprigs
  • 3/4 cup fresh dill sprigs
  • 500g zucchini, coarsely grated, excess moisture removed
  • 3 green shallots, thinly sliced
  • 1 lemon, rind finely grated, cut into wedges
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 3 eggs, lightly whisked
  • 80g (1/2 cup) buckwheat flour
  • 30g (1/4 cup) LSA
  • 1 1/4 teaspoons gluten-free baking powder
  • 2 tablespoons extra virgin olive oil
  • 200g punnet sweet grape tomatoes, halved


  • 150g goat’s cheese, crumbled
  • 100g fresh ricotta, crumbled
  • 60ml (1/4 cup) milk


Step 1


Place amaranth and water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until tender and water has evaporated. Stand, covered, for 5 minutes. Transfer to a large bowl. Cool completely.

Step 2

Chop 1/2 cup each of the mint leaves and dill. Add zucchini, chopped herbs, 2 shallots, rind, coriander, cumin and egg to the amaranth. Stir to combine. Add flour, LSA and baking powder. Season. Stir to combine.

Step 3

Heat 1 teaspoon oil in a large non-stick frying pan over low heat. Add 3 heaped 1⁄4-cupfuls of batter. Cook for 2-3 minutes. Carefully turn and cook for 2 minutes or until cooked through. Transfer to a tray lined with paper towel to drain. Repeat with the remaining batter, adding a little oil to the pan between each batch.

Step 4

Meanwhile, for whipped goat’s cheese, place all ingredients in the bowl of a food processor. Season. Process until smooth and combined.

Step 5

Combine tomatoes, remaining mint, dill, shallot and 2 teaspoons oil in a small bowl. Season. Squeeze over a little lemon juice. Serve with tomato salad and whipped goat’s cheese.

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