Slice 1/2 red onion in very thin half moons. Soak in 3 tbsp white wine vinegar and 1 tsp sugar.
In the meantime grate 1/2 courgette and use a clean tea towel to wring out as much water as possible.
Then mix the courgette with 30 g flour, 1 egg, 25 g toasted sunflower seeds and the chopped other half of the red onion. Season with pepper and salt.
Finally mix this thick batter with 50 g crumbled feta cheese
Fry spoonfuls in sunflower oil, 2 -3 mins per side.
Serve on leaves of little gem with the pickled onion and sweet chili sauce on the side.
(Another Yvette van Boven recipe)
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