18/03/2022
Zucchini Dill Fritters with Brie and Plum Chutney
Making small fritters means you can top them and serve them as pop-in-the-mouth savouries. A wedge of brie and a dollop of chutney turns them into pretty pass-arounds, but you can also top them with goat's cheese and an olive or smoked salmon and make an assortment for a platter.
Makes:
16
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 250g brie or camembert
- 200g zucchini, grated
- 1 tablespoon chopped fresh dill
- 1/4 cup self-raising flour
- 2 eggs
- sea salt and pepper, to taste
- extra light olive oil or canola oil, for shallow frying
- Plum Chutney, for dolloping
- dill sprigs, for garnish
- HOMEMADE PLUM CHUTNEY (Makes 4 cups)
- 1kg fresh blood plums, halved and stoned
- 2 red apples, cored and diced
- 4 red onions, diced
- 2 cups red wine vinegar
- 1 cup dark brown sugar
- 1 cup sultanas or raisins
- 1 tablespoon sea salt
- 1 teaspoon chilli flakes
- 2 cinnamon sticks
- a few sprigs fresh thyme
Method
- Bring brie to room temperature. Combine zucchini, dill, flour and eggs together and season. Heat oil in a large frypan and shallow fry tablespoons of mixture for 1-2 minutes on each side until golden brown to make 16 fritters. Cut brie into 16 wedges. Place a wedge of brie on each hot fritter. Dollop with chutney, garnish with dill and serve hot.
- For Homemade Plum Chutney – Combine all ingredients in a large pot and bring to the boil, stirring until the sugar dissolves. Reduce to a simmer and simmer uncovered, stirring occasionally, until thick. Spoon into serilised jars, seal and store in the fridge.
Tips
- TIPS Fritters can be made ahead of time and warmed in the oven for a few minutes before serving.
- STYLING Use a tiny pointed spoon and drop the chutney vertically onto the food to achieve that perfect dollop.
- DRINK MATCH Sparkling or farmhouse ale.
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