Zucchini Fritters with Spiced Pear Ginger Chutney

Chutney 

1. Add oil to a pot and heat over a medium heat. Add in the cumin, coriander, ginger and chilli and stir for about 1 minute until fragrant.
2. Add in the diced pears, cinnamon, cardamom, salt and Nexba Apple, Pear & Ginger Kombucha.
3. Bring to the boil then reduce to a simmer and leave to cook, partially covered for 40 minutes, until the chutney is thick. Stir occasionally to ensure the chutney doesn’t stick to the bottom of the pan.
4. Use a potato masher or whisk to smash the pear pieces and break them down. Continue simmering for another 10 minutes.
5. Transfer into a jar and leave to cool before placing a lid on and storing in the fridge.

Fritters

1. Grate zucchinis into a colander and, using your hands, squeeze out as much liquid as possible. Alternatively, put the grated zucchini into a clean tea towel, pull the 4 corners of the tea towel together to form a ball and squeeze!
2. Add to a bowl with flour, parmesan and salt. Toss to combine.
3. Stir through the beaten egg.
4. Heat a large pan to a medium-high heat and pour in a generous amount of olive oil.
5. When the oil is hot, shape 1/4 cup dough into flat rounds and fry. Flatten with your spatula in the pan, otherwise the middle won’t cook.
6. Cook for 7-8 minutes each side. Adjust the heat if burning or not browning enough, and add more olive oil if required.
7. Serve 3 fritters with rocket, Greek yoghurt, chutney, a squeeze of lime and a drizzle of olive oil. Season to taste with salt and pepper.