zucchini and kimchi fritters

with cured ocean trout

  • ¼ cup (75g) whole egg mayonnaise
  • 1 tablespoon lemon juice
  • 4 eggs, lightly whisked
  • 4 cups (740g) grated zucchini
  • ¾ cup (210g) finely shredded kimchi
  • ¾ cup (120g) brown rice flour
  • 2 teaspoon baking powder
  • sea salt and cracked black pepper 
  • extra virgin olive oil, for cooking
  • extra kimchi, shredded cucumber, rocket leaves and sliced cured ocean trout or salmon, to serve
  1. To make the lemon mayonnaise place the mayonnaise and lemon juice in a small bowl and stir to combine. Set aside.
  2. To make the fritters place the eggs, zucchini, kimchi, rice flour, baking powder, salt and pepper in a bowl and mix well to combine. 
  3. Heat a large non-stick frying pan over
    medium heat. Add a little oil and in batches, spoon ¼ cup-fuls of the mixture into the pan and flatten slightly. Cook fritters for 3-4 minutes each side or until golden brown and cooked through.
  4. Serve the fritters with lemon mayonnaise, extra kimchi, cucumber, rocket and cured ocean trout. Serves 4

Wine note: We have paired this recipe with Cloudy Bay Sauvignon Blanc 2019 which has subtle tropical notes, with hints of passionfruit backed by zesty citrus, orchard blossom and kaffir lime. 

Photography: Con Poulos

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