Courgette & Manouri Fritters - This courgette (zucchini) and cheese fritter recipe comes from Nopi: The Cookbook - the latest book from vegetable king Yotam Ottolenghi, co-written with Ramael Scully, head chef at Ottolenghi's Nopi restaurant. This is not a vegetarian cookbook, but as Ottolenghi fans will expect, it really shines a light on vegetables.
Za'atar mixed carrots just out of the oven. They'll be mingling with lentils, radish, walnuts and manouri cheese. #anotherdayanotheradventure #sunnysideoflife #sunnyfood #sunshineonaplate #ottolenghibelgravia #ottolenghifamily #samitamimi @sami_tamimi
These were first developed for the NOPI breakfast menu by Sarit Packer and John Meechan, during the restaurant’s early days. Rumour spread and, due to popular demand , they quickly made their way on to the lunchtime and supper menus as well, where they’ve remained ever since. They make a lovely light lunch or impressive starter and are also great as a snack or canapé with drinks.
Courgette and manouri fritters - 200g soured cream 2 tbsp roughly chopped coriander 1½ tsp ground cardamom 70ml sunflower oil Zest and juice of 1 lime Salt and black pepper 3 medium courgettes 2 small shallots, finely chopped 2 garlic cloves, crushed Grated zest of 2 limes About 60g self-raising flour 2 large free-range eggs 2 tsp ground coriander 150g manouri cheese Mix the cream, coriander, half a teaspoon of ground cardamom, two tsp of oil and the lime zest & juice. Season & chill.