Zucchini Fritters with Lemon and Basil Labneh

Vegetarian

Ingredients

Lemon and Basil Labneh

500g greek unsweetened yoghurt

½ tsp salt

1 tbsp lemon zest

3tbsp basil

Salt

Pepper

 

Zucchini Fritters

4 cups grated zucchini

2 eggs

1/3 cup flour

Pinch of chilli flakes

½ clove garlic

Pinch salt

Pinch pepper

2 tbsp chopped basil leaves

Olive oil

 

Method

Place a piece of muslin in a sieve and put the sieve over a bowl

Mix together the yoghurt and salt and then put into the muslin

Place in a refrigerator for 24-48 hours. It will become a soft cheese consistency and can then be eaten as is or in this recipe flavoured and used as a dip for the fritters. Keep the whey for future use, it is a good alternative to buttermilk

Flavour the labneh by adding salt and pepper to taste, lemon zest and chopped basil

Grate the zucchini and place into a clean tea towel. Squeeze as much liquid out of the zucchini as possible

Put the zucchini, finely diced garlic and egg in a bowl and whisk together with a fork. Add the flour, salt, pepper and basil

Heat a fry pan on a moderate heat with some olive oil, drop spoonfuls of the fritter mix in and cook until starting to brown on the bottom and set on the top before flipping over and cooking till brown on the other side.

Serve warm or cold with the labneh dipping sauce

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