These Apetina paneer fritters are the ultimate brunch dish by Crystelle pereira. Topped with a perfect runny egg, this has Sunday morning written all over it.
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Serves
4
Paneer
Sesame Seeds
Courgette
Ginger
Garlic
Red Chilli
Spring Onion
Chilli Flakes
Plain Flour
Egg
Salt
Black Pepper
Gochujang
Soy Sauce
Coconut Oil
Lime
Serves
4
Paneer
Sesame Seeds
Courgette
Ginger
Garlic
Red Chilli
Spring Onion
Chilli Flakes
Plain Flour
Egg
Salt
Black Pepper
Gochujang
Soy Sauce
Coconut Oil
Lime
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a dry pan, toast the sesame seeds on a low heat for 5 mins until fragrant. Leave to one
side.
Step 2.
Grate courgette and place in a large sieve over the sink/a bowl.
Step 3.
Grate Apetina paneer, ginger and garlic in a bowl.
Step 4.
Finely dice one chilli, 2 spring onions and add to the paneer mixture, along with the toasted
sesame seeds and chilli flakes. Mix until combined.
Step 5.
Press out as much water as you can from the courgette, then add it to the paneer mixture.
Step 6.
Finally add in the flour and mix together.
Step 7.
In a separate bowl, beat 2 eggs with salt, pepper, gochujang and soy sauce until well
combined. Add this to the paneer mixture.
Step 8.
Heat up roughly 2 tablespoons of coconut oil in a frying pan on medium heat, then add 4
large tablespoons of the paneer mixture and flatten them out to form four even-sized fritters.
Fry for 3 mins on each side.
Step 9.
Then, add some more coconut oil to the pan, and fry two eggs.
Step 10.
Arrange fritters on a plate and squeeze over some lime juice. Top them with your fried eggs
and garnish with sesame seeds, spring onions and more chilli flakes if desired.
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