Rosemary Olive Oil - 100ml

Recipe to try

Zucchini & Tomato Chickpea-Flour Fritters with Rosemary Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Rosemary Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups ½-inch zucchini pieces
• 2 cups cherry tomatoes, halved
• 1 tablespoon neutral cooking oil
• ¾ cup chickpea flour
• ½ cup water
• ½ teaspoon baking powder
• 2 tablespoons additional neutral oil, for frying
• ½ cup plain yogurt, for serving

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add ½-inch zucchini pieces and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Chop the cooked vegetables finely and cool. Whisk the chickpea flour, water and baking powder into a thick batter; fold in the vegetables and seasoning mixture.
4. Heat a thin layer of the additional oil in a skillet over medium heat. Cook heaped-tablespoon portions for 3–4 minutes per side, until browned and firm in the middle. Serve with yogurt.