Try this dish created by Adam D'Sylva of CODA and Tonka Restaurants.


  • 2 balls of buffalo mozzarella

  • ½ cup peas, blanched

  • 2 small zucchini, sliced into rounds, salted and rinsed, season with vinegar and oil.

  • ½ bunch garden mint

  • ½ bunch spearmint

  • 1 lemon, to zest

  • Extra virgin olive oil

  • Desoto Sherry vinegar

  • Salt and pepper

  • Fritter mix

  • 1 medium leek, diced

  • 2 garlic cloves, crushed

  • 1 tblsp butter

  • 250ml milk

  • 250ml water

  • 125g butter

  • 250g plain flour

  • 6 eggs (approximately)

  • 2 zucchini grated, lightly salted

  • 250g goat’s cheese

  • Vegetable oil for deep frying


  • 1.

    Saute leek, garlic with butter in a saucepan. Add milk, water and butter and bring to a simmer. Add flour and cook out until it comes away from the side of pot. Cool mixture, gradually add eggs one at a time (it may not take them all) add zucchini and goats cheese and mix well. Quenelle mix then deep fry until golden brown.

  • 2.

    Place zucchini, peas, mozzarella and fritters on plates, garnish with mint, and season with the vinegar, olive oil, lemon zest, salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1184kj
  • Fat Total 81g
  • Saturated Fat 39g
  • Protein 46g
  • Carbohydrate 70g
  • Sugar 11g
  • Sodium 1556mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets. 

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