OUR WINE PAIRING RECOMMENDATION IS PRODUCED IN PARTNERSHIP WITH KONO WINES
These are awesome jazzed up with your favourite toppings!
Makes 24. Preparation: 10 minutes. Cooking time: 15 minutes.
Ingredients
Lemon & mint yoghurt
½ cup Greek yoghurt
Juice of ½ lemon
A handful of fresh mint
Zucchini bites
3 small zucchini, washed and grated
3 eggs
⅓ cup coconut milk
2 tbsp olive oil
½ tsp cumin powder
½ tsp salt
¼ tsp baking soda
¼ cup coconut flour
1 tbsp olive oil for cooking
For the yoghurt: Mix all the ingredients in a bowl and set aside.
For the zucchini bites: Leave the grated zucchini to sit for 30 minutes, then squeeze out the moisture and set aside. Place the eggs, coconut milk, oil, cumin and salt in a bowl and whisk together until combined. Add the baking soda and coconut flour and gently mix together – don’t overbeat. Add the zucchini. Heat the oil in a large pan over a medium-low heat. Drop 6-8 teaspoonfuls of the batter into the pan. Once they are brown underneath, gently flip each bite and allow the other side to brown. Remove from the pan, set aside and repeat with the remaining batter. Serve warm with the yoghurt.
WINE PAIRING RECOMMENDATION: KONO WINES PINOT GRIS 2018
Kono Pinot Gris 2018 provides the perfect balance when enjoyed with Zucchini Bites with Lemon and Mint Yoghurt. The grapes for this fruit driven finely balanced Pinot Gris are sourced from our stunning Whenua Matua vineyard in the Nelson region.
