Three Blue Duck’s chef and 2012 MasterChef winner Andy Allen shows how easy it is to make your own labneh, and how well it can complement this zucchini fritters recipe best eaten for brunch, lunch, or even dinner.
100g self raising flour
50ml cold water
3 handfuls of All-Bran Wheat Flakes
1 garlic clove
1 long red chilli, finely diced
2 tablespoons picked dill
2 large zucchinis, julienned on a mandolin
ZUCCHINI NOODLE SALAD
1 large zucchini, thinly sliced into noodles (use a Mandolin slicer or chop with a knife)
½ bunch of mint, picked
1 baby fennel bulb, shaved
picked fennel fronds
juice of ½ a lemon
1 tbs extra virgin olive oil
SPICED LABNEH (a Middle-Eastern strained yoghurt)
500g natural yoghurt
½ teaspoon ground cumin
½ teaspoon ground coriander
salt and pepper
Hang the yoghurt in a strainer lined with Chux or cheese cloth for 24 hours to create the labneh.
Once the yoghurt is transformed to labneh, stir in the ground cumin, coriander, salt and pepper to taste. Set aside.
To make the fritter batter, sift the flour into a large mixing bowl. Crack an egg into a separate bowl and also add the cream and water. Whisk the ingredients together until they are combined.
Whisk the wet ingredients into the flour until the batter is to a smooth consistency. Crush the garlic into the mix using a garlic crusher, then add the All-Bran, dill, chilli and zucchini. Season the mix with salt and pepper and stir the ingredients together until they are well incorporated.
Heat a large non-stick frying pan to a medium high heat, and pour in a tablespoon of olive oil. Once the oil is hot cook the fitters in batches 1 heaped tablespoon at a time.
For the salad place all the ingredients in a large bowl, season with salt and pepper and mix together with your hands.
To plate the dish smear some of the labneh onto a plate. Place down a few of the fritters and top with the zucchini noodle salad.