2 zucchini, coarsely grated
A small handful of roughly chopped mint
2 tbls of freshly grated parmesan
1 tbls fennel fronds or dill sprigs, plus extra to serve
2 free-range eggs
Sea salt and freshly ground black pepper
2 tbls vegetable oil, for pan-frying
8 slices gravlax or smoked salmon
Extra virgin olive oil, for drizzling
2 tbls goat’s curd
Mix together the grated zucchini, mint, parmesan, fennel fronds, eggs and a pinch of sea salt and freshly ground black pepper.
Heat the vegetable oil in a non-stick frying pan over medium heat. Working in batches, fry ¼ cup portions of the batter until golden on both sides, then drain on paper towels. Repeat with the remaining batter.
Divide the fritters among 4 plates, then drape a couple of pieces of gravlax over each. Drizzle with a little extra-virgin olive oil, place a dollop of goat’s curd on top and finely grate over some lemon zest.
Squeeze with a little lemon juice and season with freshly ground black pepper. I also like to finish mine with some chopped fennel fronds, or dill sprigs.
Recipe from Tobie Puttock’s Italian Local, Lantern, RRP $49.95, 2008
(This recipe has been modified from the original to increase the serving size and reduce the fat content)