Zucchini Sticks with Apple-Mint Raita

To make the zucchini sticks with apple-mint raita, first refrigerate the coconut milk for 8 hours for the raita to allow fat to settle on the surface. skim the solid coconut fat until clear liquid and place in a mixing bowl. Stir in the almond nut. Wash the lime hot and rub dry, grate 2 tsp of zest and squeeze out the juice. Peel, quarter and core the apple. Grate the quarters, sprinkle with about 1 tbsp. lime juice and stir into the coconut fat mixture. Stir in remaining lime juice and zest. Wash the mint and shake dry. Pluck off leaves, chop and stir into cream. Season raita with salt and pepper to taste.

For the sticks, finely grind the cashews with the yeast flakes and 1 tsp salt in a blender and mix with the curry powder in a bowl. Mix the chickpea flour in a bowl with 100 ml water until smooth and let it swell for about 15 minutes. In the meantime, clean and wash the zucchini, cut into sticks about 5 x 2 cm and sprinkle with 1 tsp salt. Preheat the oven to 200 °C. Line a baking tray with baking paper.

Toss the zucchini sticks first in the chickpea batter, then in the cashew mixture, until evenly coated. Place on the baking paper and bake in the oven (center) for about 15 minutes until golden brown. Serve zucchini sticks with apple-mint raita immediately.

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