Sunday, 27 January 2008

Zucchini Fritters

We are harvesting quite a selection of zucchini at the moment - Costata Romanesco, Golden, Lebanese.

A good way of (momentarily) getting on top of this zucchini glut are zucchini fritters as they require quite a lot of zucchini.

Grate zucchini, season with salt & pepper. Add chopped spring onions, garlic, 1 egg, a little flour, cubed feta cheese. Mix. You can also add some capers. These provide an unexpected taste explosion. Omit, if you don't like capers. Use this mixture immediately, otherwise it gets too runny. Drop a big tablespoonful of the mixture in a medium hot frying pan. Gently push down to flatten slightly. Don't touch until the edges start to brown, then turn over. Do them in batches.

We served them with just a little tomato/cucumber salad. All from the garden.
The beauty about these fritters is that you can add all kinds of ingredients to the mixture. Depending on what you have on hand or fancy at the moment. Different herbs, cheeses, seasoning, chilli, smoked ham, etc.

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