We jazz up classic zucchini fritters with a tasty makrut lime crème. If you can’t find makrut limes for the rind and juice, you can use regular limes.
Test Kitchen tip
Instead of a measuring cup, use a trigger ice-cream scoop to make scooping and dispensing the fritter mixture easier.
Love fritters? Make these fabulous fritter recipes!
Ingredients
Makrut lime crème
Method
1.Combine zucchini, onion and salt flakes in a colander placed over a large bowl. Stand for 30 minutes; discard liquid. Pat vegetables dry with paper towel.
2.Meanwhile, make makrut lime crème by combining ingredients in a small bowl. Season to taste.
3.Process chickpeas, eggs, chickpea flour and coriander until a coarse mixture forms. Transfer to a large bowl, then add the zucchini mixture and kale; season. Mix until well combined.
4.Place enough oil in a large frying pan to come a quarter way up the side; place over medium heat. When oil is hot, spoon ¼ cups of zucchini mixture into pan, flattening slightly with a spatula; cook for 2 minutes each side or until golden and crisp. Drain on paper towel. Repeat in batches with remaining mixture to make 12 fritters in total, adding more oil if necessary.
5.While oil is still hot, add sliced lime leaves to the pan; fry for 1 minute or until crisp. Drain on paper towel.
6.Serve zucchini fritters with makrut lime crème and crisp lime leaves.
Makrut lime leaves are available from greengrocers and most major supermarkets. The stems from baby kale leaves are tender so do not need to be stripped.
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