Zucchini Pea Fritters with Crushed Tomato Harissa, Tahini and Recipe

Instructions

1. 1

   For the Fritters: Grate the zucchini on the largest holes of a box grater into a colander. Sprinkle with a good pinch of salt, mix together and let stand (about 10 minutes). Finely chop the defrosted peas. Set aside. In the meantime, make the dips:

2. 2

   For the Tomato Harissa: Heat olive oil in a large fry pan over medium- high heat, add the harissa paste and stir. Add the grated tomatoes and kosher salt, cook for 2-3 minutes, remove from heat and transfer to a bowl. Wipe the pan clean, you will use it for frying the fritters (no need to wash).

3. 3

   For the Sumac Labneh: Spread labneh or Greek yogurt on a plate, sprinkle with sumac and drizzle olive oil.

4. 4

   For the Basic Tahini: In a medium bowl, using a whisk, stir together the tahini, lemon juice and 2 tbsp of water. It should be the consistence of thick cream. Add more water to thin tahini, if needed.

5. 5

   With your hands, press the grated zucchini down into the colander, squeezing out as much liquid as possible. Place the zucchini in a dish towel and squeeze it out a little more. Transfer to a mixing bowl. Do the same with the peas, then add them to the zucchini.

6. 6

   Add the chickpea flour, warm water, mint, parsley, dill, lemon zest, salt, chili, cumin and pepper. Mix well. It should be firm enough to form a patty but not dry. Add more water or flour to achieve the right texture.

7. 7

   Heat the oil in the fry pan. Form loose patties with your hands and gently place in the oil. Fry until golden brown on the first side (they will release from the pan when they are ready to flip). Repeat on the second side.

8. 8

   Transfer to a paper-towel-lined plate.

9. 9

   Serve with any of the dips spread on a plate. Makes 4-6 fritters, serving 2-3