Kraut-Zucchini-Fritter mit Tahinisauce

Cabbage zucchini fritters with tahini sauce

It never hurts to have enough zucchini recipes in the pipeline in July. Here comes a very tasty one with our turmeric curry herb!

For 8 fritters:

approx. 300 g zucchini (1 large zucchini)

200 g SUUR Love Craft herb turmeric & curry

100 g chickpea flour

1/4 tsp salt

For the tahini sauce (a larger amount will keep in the fridge for a few days):

2 tbsp tahini

2 tbsp lemon juice

1 tsp toasted sesame oil

1-2 tsp maple syrup

1 tsp medium hot mustard

50 ml soy milk

50ml of water

Mix all the ingredients for the tahini sauce in a blender or with a hand blender until creamy. Taste and add more liquid depending on the consistency.

Wash zucchini and grate in a bowl. Mix with salt and let stand for about 5-10 minutes. Squeeze out and use or discard the water.

Mix the zucchini with the cabbage and the chickpea flour and leave to swell for about 15 minutes.

Heat some oil in a coated pan and fry four fritters on each side for about 3-4 minutes until golden brown.

Serve with tahini sauce and spring onions. A little more herb will suffice. Because the herb has been heated in the fryer, the non-living microorganisms from the fermentation are no longer present.

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