High-and-high fritter tower

Name: High-and-high fritter tower
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Carrots; 400 g Courgette; 7-10 Tbsp salt, pepper, nutmeg; 2 Spring onions; 1/2 bunch Parsley; 2 TABLESPOONS medium hot mustard; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Orange juice; 1 TABLESPOON Whole milk yoghurt; 60 g Endive salad; 3 Eggs (Gr. M); 2 TABLESPOONS Chickpea flour; 4 TABLESPOONS Oil; 250 g Halloumi (grilled cheese)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Crispy carrot-zucchini cakes wrap a delicious secret. Between crunchy salad and delicious dressing, another ingredient makes a big impression. Have fun building the tower.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Carrots
400 g Courgette
7-10 Tbsp salt, pepper, nutmeg
2 Spring onions
1/2 bunch Parsley
2 TABLESPOONS medium hot mustard
2 TABLESPOONS liquid honey
2 TABLESPOONS Orange juice
1 TABLESPOON Whole milk yoghurt
60 g Endive salad
3 Eggs (Gr. M)
2 TABLESPOONS Chickpea flour
4 TABLESPOONS Oil
250 g Halloumi (grilled cheese)

Directions

1
Peel and wash the carrots. Clean and wash the zucchini. Grate both roughly, knead with 1 teaspoon salt and leave to stand for about 10 minutes. Clean and wash spring onions and cut into fine rings. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
2
Mix mustard, honey, orange juice and yoghurt, season with salt and pepper. Clean and wash the salad, spin-dry it and tear it up roughly.
3
Squeeze the vegetable rasp well. Mix with spring onions, parsley, eggs and chickpea flour. Season with pepper and nutmeg. Heat 2 tablespoons of oil in a large frying pan. Fry about 12 fritter portions of the carrot-zucchini mixture until golden brown and keep warm.
4
Cut Halloumi into thin slices. Heat 2 tablespoons of oil in a frying pan and fry the cheese slices for about 1 minute on each side. Build 3 fritter, cheese and salad into turrets. Drizzle with honey-mustard sauce and serve. Serve with the rest of the sauce.