It never hurts to have enough zucchini recipes in the pipeline in July. Here comes a very tasty one with our turmeric curry herb!
For 8 fritters:
approx. 300 g zucchini (1 large zucchini)
200 g SUUR Love Craft herb turmeric & curry
100 g chickpea flour
1/4 tsp salt
For the tahini sauce (a larger amount will keep in the fridge for a few days):
2 tbsp tahini
2 tbsp lemon juice
1 tsp toasted sesame oil
1-2 tsp maple syrup
1 tsp medium hot mustard
50 ml soy milk
50ml of water
Mix all the ingredients for the tahini sauce in a blender or with a hand blender until creamy. Taste and add more liquid depending on the consistency.
Wash zucchini and grate in a bowl. Mix with salt and let stand for about 5-10 minutes. Squeeze out and use or discard the water.
Mix the zucchini with the cabbage and the chickpea flour and leave to swell for about 15 minutes.
Heat some oil in a coated pan and fry four fritters on each side for about 3-4 minutes until golden brown.
Serve with tahini sauce and spring onions. A little more herb will suffice. Because the herb has been heated in the fryer, the non-living microorganisms from the fermentation are no longer present.