For such an outstandingly simple thing, these kabak are so elegant. They sing with the flavours of dill and zucchini, have a light and crispy texture and are incredibly easy to make.
- 2 zucchini, (about 400 g in total)
- 1 bunch dill
- 2 eggs
- 1 tsp salt
- 75 g (½ cup) self-raising flour (plus extra to adjust)
- 260 g (1 cup) Greek yoghurt
- 1 garlic clove, crushed
- 1 tsp lemon juice
- olive oil, for deep-frying
- 1 tbsp sumac
- coarsely chopped flat leaf parsley
- pomegranate seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 minutes
- Coarsely grate the zucchini and place in a bowl. Finely chop the dill all the way down to the base. Add the stems and half the fronds to the zucchini. Stir in the eggs and salt until well combined. Allow to sit for 15 minutes to draw the water out of the zucchini.
- Add the flour to the zucchini and mix until you have a medium-thick batter.
- Place the yoghurt, remaining dill fronds, crushed garlic and lemon together in a bowl. Season well with salt and stir to combine.
- Heat the oil for deep–frying in a wide heavy-based saucepan to 175°C.
- Cooking in small batches, dip a metal dessert spoon into the oil, then scoop up some batter and drop it into the oil. The oil on the spoon will allow it to slide right off. The batter should be the consistency that creates a golf ball-sized fritter. Cook for about 2-3 minutes on one side or until golden, then flip the fritters over and cook for 1 minute on the other side to set. Drain on paper towel.
- Serve the fritters while still crisp and warm (but not hot). Drizzle with the yoghurt sauce and garnish with parsley, sumac and pomegranate seeds.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.