Beetroot Hummus
From the Field Kitchen
-
90 Minutes
-
Serves 4 as a side
Recipes
/
Fried Spring Onions with Tzatziki
A simple and delicious dish featuring crispy fried spring onions served with a fresh, tangy tzatziki.
30-45 mins
Serves 1-2 as a side dish
What you'll need…
- Large spring onions (as many as desired)
- 100g gram flour
- Salt, to taste
- White pepper, to taste
- Vegetable oil, for frying
- 170g Greek yoghurt
- 1 cucumber
- 1 garlic clove
- Zest of 1 lemon
- Reserved green tops from the spring onions
- ½ bunch fresh dill or fennel tops (optional)
The method
1
Wash the spring onions in cold water. Trim and reserve the top 3cm of the green stalks for the tzatziki.
2
Remove the roots from the base of the spring onions, leaving the bulbs intact. Season generously with salt and white pepper, then toss in the gram flour until evenly coated.
3
Grate the cucumber and garlic and place them in a clean jay cloth or tea towel. Squeeze out as much liquid as possible.
4
Transfer the cucumber and garlic to a bowl. Add the Greek yoghurt, lemon zest, finely chopped spring onion tops, and the dill or fennel tops if using. Season with a pinch of salt, mix well, and adjust the seasoning to taste.
5
Heat a frying pan with a shallow layer of vegetable oil over a medium heat. Fry the spring onions for about 4 minutes on each side, or until golden brown and tender.
6
Serve the fried spring onions immediately with plenty of the tzatziki on the side.
Recipe by Head Chef, Jake Boyce
