A vibrant, island-inspired appetizer featuring crisp zucchini, carrot, and potato fritters. Served with fresh arugula, cherry tomatoes, and edible flowers, this dish is lightly dressed in a sweet-and-spicy vinaigrette and finished with a touch of local sea salt. Try these tasty bites from Chef Gilbert Flemming at Aruba’s beachfront pureocean Restaurant.
Ingredients
- 2 oz zucchini, finely shredded
- 2 oz carrot, shredded
- 2 oz Idaho potato, boiled and mashed
- Salt and black pepper, to taste
- Oil, for deep frying
- ½ tablespoon spicy sambal
- 2 tablespoons honey
- ½ cup olive oil
- Baby arugula or mixed crisp greens
- Cherry tomatoes
- Edible flowers
- Sea salt
Instructions
- Prepare the Fritter Mixture
In a mixing bowl, combine the shredded zucchini, carrot, and boiled Idaho potato. Season lightly with salt and black pepper. Mix until well combined.
- Form the Fritters
Shape the mixture into mini fritter cakes, about 1.5 ounces each. Place on a tray and refrigerate for 2 hours to help them set.
- Fry the Fritters
Heat oil to 300°F (150°C). Deep-fry the fritters for 2 minutes, or until lightly golden and crisp. Remove and drain on paper towels.
- Prepare the Sambal Vinaigrette
In a bowl, whisk together the spicy sambal and honey. Slowly drizzle in the olive oil while whisking continuously until emulsified.
- Assemble the Dish
Arrange three fritters on a round plate. Top with fresh arugula, cherry tomatoes, and edible flowers. Drizzle about 1 tablespoon of sambal vinaigrette around and over the fritters. Finish with a light sprinkle of local sea salt.