Crispy Eggplant & Zucchini Fritters with Chunky Tomato & Yellow Pepper Salsa
30 min
Veggie
53279
For 2 Portions
100 g
cherry tomato
60 g
Lentil chip, chili lemon
30 g
Parmesan
2
egg
1
zucchini
1
chili pepper
2/3
eggplant
1/2
yellow onion
1/2
yellow bell pepper
30 g
wheat flour
4 tbsp
olive oil
2 tbsp
apple cider vinegar
1 tsp
raw cane sugar, demerara
pepper
salt
1. All set?
2. Wash and slice eggplant into approx. 1/5” thick slices.
3. Wash zucchini and cut into slices about 1/5'' thick.