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Greg Malouf's zucchini fritters with spinach and golden raisin dip

Name: Greg Malouf's zucchini fritters with spinach and golden raisin dip
Ingredients: 600g (about 5) zucchinis, grated; 1 small onion, grated; 1 garlic clove, crushed; 100g Greek feta, crumbled; 2 eggs, lightly beaten; 2 tbs flat-leaf parsley leaves, finely chopped; 2 tbs dill sprigs, finely chopped; 1/2 tsp dried mint; 1/3 cup (50g) plain flour; 2 tbs (30g) rice flour; 1/3 cup (80ml) olive oil, to shallow-fry; Lemon wedges, to serve; 2 tbs golden raisins, roughly chopped, plus extra to serve; 1 tbs olive oil; 2 eschalots, finely chopped; 1/4 tsp ground turmeric; Pinch of saffron threads; 3/4 cup (200g) thick natural yoghurt; 250g English spinach leaves, blanched, finely chopped; 1 tbs lemon juice

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Greg Malouf's crispy vegetable-packed fritters can be served warm or cold, as a mezze or part of a decadent brunch spread.

600g (about 5) zucchinis, grated
1 small onion, grated
1 garlic clove, crushed
100g Greek feta, crumbled
2 eggs, lightly beaten
2 tbs flat-leaf parsley leaves, finely chopped
2 tbs dill sprigs, finely chopped
1/2 tsp dried mint
1/3 cup (50g) plain flour
2 tbs (30g) rice flour
1/3 cup (80ml) olive oil, to shallow-fry
Lemon wedges, to serve

Spinach and golden raisin dip

2 tbs golden raisins, roughly chopped, plus extra to serve
1 tbs olive oil
2 eschalots, finely chopped
1/4 tsp ground turmeric
Pinch of saffron threads
3/4 cup (200g) thick natural yoghurt
250g English spinach leaves, blanched, finely chopped
1 tbs lemon juice

Method

1.

Combine zucchini with 1 tsp salt. Place in a colander set in the sink and set aside for 20 minutes to soften. Squeeze excess water from the zucchini and pat dry with paper towel. In a bowl, combine the zucchini, onion, garlic, feta, eggs and herbs. Sift in both flours, season and stir to combine. Heat the oil in a large non-stick frypan over medium-high heat. In batches, drop in tablespoons of the batter and cook for 1-2 minutes each side until golden and cooked through. Drain on paper towel. Keep warm.
2.

Meanwhile, for the spinach dip, soak the golden raisins in warm water for 15 minutes, then drain and set aside.
3.

Heat the oil in a heavy-based frypan over medium heat. Add the eschalots and cook, stirring, for 3-4 minutes until soft and translucent. Stir in the turmeric, saffron and golden raisins, and cook for a further 2-3 minutes until fragrant. Season. Remove from the heat and set aside to cool. Transfer to a bowl with the yoghurt, spinach and lemon juice, and stir to combine. Season to taste, then top with extra golden raisins.
4.

Serve zucchini fritters warm or cold with spinach dip and lemon wedges.