ZUCCHINI & CORN FRITTERS

Zucchini and Corn Fritters

• 250g tinned corn, drained
• 275g zucchini, grated
• 250g sweet potato, grated
• 100g red onion, finely diced
• 45g Parmesan cheese, finely grated
• 12g parsley, finely chopped
• 5g mint, finely chopped
• 200g cooked Arborio rice
• 750g water
• 2 tsp chilli flakes
• 1½ tbs Vegeta Spice
• 150g self-raising flour
• 150g fine breadcrumbs
• 3 cloves of garlic, minced
• 3 eggs
• Salt and pepper, to taste

Smoked Yoghurt

• 1kg natural yoghurt
• Hickory woodchips (as needed)

Avocado Pesto

• 4 avocados
• Juice and zest of 3 limes
• 125g toasted cashews
• 65g Parmesan cheese
• 100ml olive oil blend
• ¾ bunch of mint
• ¾ bunch of basil
• ¾ cup natural yoghurt
• Salt, to taste

Roasted Cashew Nut Crumble

• 300g raw cashew nuts
• 2 tsp mild paprika powder
• 1 tsp chilli powder
• Zest of 2 limes
• Zest of 2 lemons
• 2 tsp salt

• batch No.5 Tomato Relish
• Coriander cress, to serve

To make the zucchini and corn fritters:

1. In a large bowl, mix together all the ingredients until well combined.
2. Portion the mixture into 35-gram fritters.
3. Heat the deep fryer to 180°C and fry the fritters for 3 minutes.
4. Place the cooked fritters on a paper towel to absorb any excess oil.

To make the smoked yoghurt:

1. Hang the yoghurt overnight.
2. Place the yoghurt into a small tray and cover it with plastic wrap.
3. Fill the smoking chamber of the smoking gun with a teaspoon of woodchips, tapping them down gently.
4. Switch on the smoking gun and ignite the woodchips until they gently smolder. Remove any flames.
5. Allow the woodchips to smolder for no more than 30 seconds before applying the smoke to the natural yoghurt.
6. Make a small hole in the plastic wrap and place the hose extension into the tray with the yoghurt.
7. Two to three minutes is generally enough to infuse the yoghurt with a smoky flavor.
8. Once done, cool the smoking gun completely, tap the bottom of the smoking chamber to remove any residual woodchips, and store it away.
9. Place the smoked yoghurt in a piping bag until ready to use.

To make the avocado pesto: 

1. In a food processor, blend the cashews, Parmesan, mint, basil, and oil until a well-combined pesto mixture is achieved.
2. Remove the pesto mixture and set it aside in a bowl.
3. In a separate food processor, blend the avocados, lime juice, lime zest, and salt until you create a smooth paste.
4. Combine both the avocado mixture and pesto in a bowl until well combined.
5. Fold in the yoghurt and season to taste. 

To make the roasted cashew nut crumble:

1.  Preheat the oven to 180°C and line a rimmed baking sheet with parchment paper.
2. Spread the cashew nuts in a single layer on the baking sheet.
3. Roast for 10-15 minutes until golden brown, stirring occasionally.
4. Process the roasted cashews in a food processor until you have a coarse crumble and mix thoroughly.
5. Roast the paprika powder and chilli powder in the oven for 8 minutes at 180ºC.
6. Stir the roasted spices into the nut crumble.
7. Season to taste with the zest of the lemons and limes and the salt.
8. Store the crumble in an airtight container.

ASSEMBLY:

1. Use a pallet knife to spread a generous amount of avocado pesto on the plate.
2. Place the deep-fried zucchini and corn fritters on the plate.
3. Pipe smoked yoghurt randomly on the plate.
4. Fill the spaces on the plate with batch No. 5 Tomato Relish.
5. Finish with cashew nut crumble and herb oil.
6. Garnish with coriander cress.

 Optionally, add poached eggs to the dish if desired.