RECIPE OF THE WEEK: MILLET AND ZUCCHINI FRITTERS

BY CHEF DEBDUTTA BANERJEE

( EXECUTIVE CHEF)

ITC FORTUNE PARK PUSHPANJALI

CITY CENTRE, DURGAPUR

INGREDIENTS :

1. Zucchini -800 gms
2. Parsley Chopped -30 gms
3. Onion Chopped -50 gms
4. Millet -180 gms
5. Breadcrumbs -35 gms
6. Bajra Flour -80 gms
7. Pinch -15 gms
8. White Pepper -10 gms
9. Olive Oil -30 mls

METHOD:

• Grate zucchini, season lightly with salt and let rest for half an hour until they let out the water.

• Meanwhile cook millet in salted water as per packing instructions, approximately 15 minutes, then let cool.

• Drain the grated zucchini of the water and place it in a large bowl.

• Add chopped parsley and chives, cooked millet, breadcrumbs, flour, and season with salt and pepper to taste. Mix to combine, then shape the mixture into balls and press down each ball down to form a patty.

• Place the patties into a heated pan with a drizzle of oil and fry on medium heat until golden brown, then flip the patties on the other side.

•When done, remove the patties from the pan and set aside.

• Serve with plant-based yogurt or garlic sauce.