Applewood Smoked Sea Salt

Recipe to try

Corn & Zucchini Chickpea-Flour Fritters with Applewood Smoked Sea Salt

Serves: 4

Ingredients

• ¼ teaspoon Applewood Smoked Sea Salt
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups thawed corn kernels
• 2 cups zucchini, cut into ½-inch pieces
• 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. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add thawed corn kernels and zucchini, cut into ½-inch pieces. 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.