Zucchini Fritters with Apple-Herb Tartare

Ingredients

• 500 g firm potatoes
• 0.5 Organic lemon
• 600 g sour apples (4 large sour apples)
• 1 tsp Honey
• 20 g mixed herbs (1 bunch; e.g., basil, parsley, chervil)
• 1 Green Chili Pepper
• 300 g zucchini
• 1 onion
• 60 g spelt whole grain flour
• 1 egg
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil

Instructions

1. 1.

   Peel the potatoes, grate them very finely and let them drain in a sieve for 20 minutes, catching the liquid.

2. 2.

   For the tartare, rinse lemon halves hot, dry rub, zest and juice. Wash apples, quarter, peel, core and dice into tiny cubes. Mix immediately with lemon zest, juice and honey.

3. 3.

   Wash herbs, pat dry, strip leaves and finely chop. Halve chili lengthwise, deseed, wash and dice finely. Fold herbs and chili into apple cubes and refrigerate until serving.

4. 4.

   For the fritters, carefully pour off the potato liquid and set aside the drained starch.

5. 5.

   Meanwhile, scrub, wash zucchini and grate coarsely. Peel onion and dice finely. Mix both with flour and egg into the potato mixture. Season with salt, pepper and freshly grated nutmeg, then stir in the reserved potato starch.

6. 6.

   In two portions bake 8–12 fritters: heat 1 tbsp oil per pan. Drop 4–6 spoonfuls of dough from 1–2 tbsp zucchini mix into each pan and fry at medium heat for 3–4 minutes per side until golden brown. Fry remaining dough similarly; keep cooked fritters warm in a preheated oven at 80 °C if desired. Once all are fried, plate the fritters with the apple-herb tartare.