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Courgette Fritters with Pastrami Smoked Lox and Hot Honey
A vibrant, summery twist on the traditional latke. These fritters swap heavy potatoes for shredded young zucchini and a bright medley of fresh garden herbs, using rice flour to achieve a shatteringly crisp exterior and a tender, light center. Pan-...
Ingredients
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Pastrami-smoked lox, defrosted and thinly sliced
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4 medium courgettes, grated
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2 large eggs
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1 cup rice flour
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⅓ cup finely chopped scallions
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¼ cup chopped dill and/or parsley
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1 small garlic clove, finely grated
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½ tsp baking powder
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2 tsp sea salt, plus more to taste
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Fresh cracked black pepper
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Avocado oil, for frying
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½ cup labneh
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2–3 tbsp hot honey, plus more for serving
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Fresh dill fronds
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Flaky sea salt
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Fresh cracked black pepper
Directions
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1.Prepare the courgettes - grate courgettes and toss with sea salt. Let sit for 10–15 minutes, then squeeze firmly in a clean kitchen towel to remove excess liquid. This step is essential for crisp fritters.
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2.Make the batter - in a bowl, whisk together eggs, rice flour, scallions, herbs, garlic, baking powder, and black pepper. Fold in drained courgette until fully combined. The mixture should hold its shape on a spoon.
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3.Fry the fritters - heat a thin layer of avocado oil in a skillet over medium-high heat. Spoon batter into pan, forming 2-inch fritters. Cook 2–3 minutes per side, until golden and crisp. Transfer to a paper towel–lined tray and season lightly with salt.
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4.Assemble - whisk labneh with a squeeze of lemon and a pinch of salt. Spread a small spoonful over each fritter. Top with smoked lox, a drizzle of hot honey, dill, flaky sea salt, and cracked black pepper.
Recipe Note
Serving Notes
These fritters are at their absolute best served warm and straight from the pan, but they also hold up beautifully at room temperature, making them a fantastic choice for picnics and outdoor gatherings. If you are bringing this dish to a party or serving it as an interactive station, keep the components separate and assemble them onsite. This simple step ensures the fritters retain their signature shatteringly crisp texture right up until the moment your guests build their first bite.
Drink Pairings
To cut through the rich, savory lox and perfectly balance the sweet heat of the hot honey, look for drinks that offer crisp refreshment. A bright, high-acid Grüner Veltliner works beautifully by cutting through the richness, while an ice-cold pilsner provides a clean, effervescent contrast. Both options serve as an excellent palate cleanser, prepping you for the next delicious, flavor-packed bite.
Pour a glass, pass the platter, and pause.
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