2019-07-01 The Australian Womens Weekly Food

 Combinezucchiniandsaltin

acolanderstandinthesinkfor

    minutestodrainUsingyour

handssqueezeexcessliquidfrom

zucchiniPlacezucchinicavolo

neromintflourgarlicandegg

inamediumbowlseasonMix

welltocombine

 Meanwhilemakepickledbeetroot

 Heathalftheoilinalarge

non stickfryingpanovermedium

heatAdd¼ cupmeasuresofmixture

topanflattenslightlycookfor

‚minutesoneachsideoruntilgolden

andcrispDrainonpapertowelcover

tokeepwarmRepeatwithremaining

mixturetomakeeightfritters

 Whiskremainingoilvinegar

honeyandreservedpicklingliquid

inasmallbowluntilcombined

 Placefrittersonaplattertopwith

beetrootandfettaBeforeserving

drizzlewithdressingandsprinkle

withsunflowerseedsandmint

PICKLEDBEETROOT

Combinebeetrootandvinegarin

abowlseasonStandfor‚minutes

Drainreservepicklingliquidfor

honeydressing

CAVOLO NERO FRITTERS
WITH PICKLED BEETROOT
PREP + COOK TIME  MINUTES + STANDING
SERVES

largezucchini(g)grated
coarsely
teaspoonfineseasalt
cavoloneroleaves(g)trimmed
shreddedfinely
tablespoonschoppedfresh
mintleaves
¼cup(g)wholemealplainflour
clovesgarliccrushed
eggsbeatenlightly
⅓cup(ˆml)extravirginoliveoil
tablespoonapplecidervinegar
½teaspoonhoney
gGreekfettacrumbled
tablespoonssunflowerseed
kernelstoasted
freshmintleavestoserve

PICKLEDBEETROOT
smallbeetroot(g)peeled
slicedthinly(seenotes)
tablespoonsapplecidervinegar

TEST

KITCHEN

NOTES

You can use a mandoline

or V-slicer to slice the

beetroot very thinly.

Cooked fritters can be

frozen; reheat for a quick

breakfast option.

DID

YOU

KNOW?

Meaning “black cabbage” in Italian,

cavolo nero is championed in many

Italian dishes, especially that of the

region of Tuscany. The traditional

ingredient of minestrone and

ribollita, cavolo nero is more delicate

and sweet than its relative curly kale,

while possessing many of the same

nutritional beneˆits; it is rich in

protein, ˆibre, antioxidants, vitamins

A, C, and K, and folate.

AWW FOOD • ISSUE FIFTY THREE 

The Mediterranean Diet