Combinezucchiniandsaltin
acolanderstandinthesinkfor
minutestodrainUsingyour
handssqueezeexcessliquidfrom
zucchiniPlacezucchinicavolo
neromintflourgarlicandegg
inamediumbowlseasonMix
welltocombine
Meanwhilemakepickledbeetroot
Heathalftheoilinalarge
non stickfryingpanovermedium
heatAdd¼ cupmeasuresofmixture
topanflattenslightlycookfor
minutesoneachsideoruntilgolden
andcrispDrainonpapertowelcover
tokeepwarmRepeatwithremaining
mixturetomakeeightfritters
Whiskremainingoilvinegar
honeyandreservedpicklingliquid
inasmallbowluntilcombined
Placefrittersonaplattertopwith
beetrootandfettaBeforeserving
drizzlewithdressingandsprinkle
withsunflowerseedsandmint
PICKLEDBEETROOT
Combinebeetrootandvinegarin
abowlseasonStandforminutes
Drainreservepicklingliquidfor
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(ml)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 beneits; it is rich in
protein, ibre, antioxidants, vitamins
A, C, and K, and folate.
AWW FOOD • ISSUE FIFTY THREE
The Mediterranean Diet