If you’ve ever ventured to the Kingston Old Bus Depot Markets on a Sunday, or out to Fairbairn just behind the Canberra Airport, you may have come across the amazing array of food from Divine & Delicious.

From cakes, slices and biscuits to  gourmet salads, paninis, wraps and sandwiches, it’s all ridiculously yummy.

So, we’re absolutely chuffed that the creative force behind Divine and Delicious, Alison Tolley, has come on board HerCanberra and will be sharing a range of tempting recipes.

Today, we kick off with Zucchini Fritters with Smoked Salmon, Capers & Lemon Crème Fraiche – absolutely perfect as a light lunch or you can make petite versions to serve as a canapé with drinks.

what you need

1 medium zucchini – coarsely grated & squeezed out

¾ cup of plain flour

2 teaspoons of baking powder

3 tablespoons of milk

1 large egg – lightly beaten

Freshly ground pepper

Salt to taste – not too much

Vegetable oil – for frying

¼ cup of drained capers

1/3 cup of  crème fraiche ( or sourcream)

½ of a lemon

250gm of Smoked Salmon

A few fresh Dill sprigs.

what to do

In a medium bowl, sift the flour with the baking powder, salt & pepper to taste. Add the squeezed out grated zucchini, milk and egg and stir until smooth. Let the batter rest at room temperature for 20mins.

In a frypan, heat 1cm of vegetable oil until hot, add a kitchen spoon full of batter at a time into the hot oil, without crowding. Turn the oil down slightly and cook till golden brown (a couple of minutes on each side). Drain the fritters on paper towel.

To make lemon crème fraiche add the zest of half a lemon and 1tsp of the lemon juice with freshly ground pepper.

to finish

Top each fritter with a lemon crème fraiche, place a few pieces of smoked salmon on each fritter, top with a bit more lemon crème fraiche, capers and a sprig of fresh dill & cracked pepper.

Enjoy!