Tuesday, February 02, 2010

Zucchini fritters w/ beetroot salad


Yum yum. Nice summery dinner here.

More...

3 or 4 large-ish zucchini (or courgette, as they say on the continent)
1 wedge of fetta, small cubes
half a bunch of dill, chopped finely
1 or 2 corn cobs, just cut the kernels off
1 crushed clove of garlic
3 eggs
roughly 100-150 grams flour (you'll be eyeballing this)
pinch of baking powder

Grate the zucchini up, then squeeze the ever-loving shit out of it. You want to get as much fluid out as you can. Dump it in a bowl with the fetta, dill, corn, garlic and eggs. Give it a stir, then start stirring in flour and baking powder. You want it reasonably soft - think gloopy playdough. Remember: you can always add more if it's too soft, but there's no going back if you put in too much. Fritters should be egg-y, and springy, not chewy and dry.

Shape into patties and fry in some extra virgin olive oil on a medium heat for about 4 minutes on each side, until browned and yummy. Delicious!

Very simple salad:

1 beetroot, grated
pack of mesclun +a small cos or whatever you want
1 cucumber, sliced
just a little bit of chopped salad onion, or some shallots, something for a little bite.
olive oil
vinegar

Grate the beetroot, toss through the salad with the onion and cucumber. Dress it with just a little bit of extra virgin olive oil and a splash of raspberry vinegar (or you could go with lemon for something more pedestrian!). Simple, but sets off the fritters very nicely.

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4 Comments:

At 12:53 pm , Blogger Casey said...

I made these fritters during the week and they were delicious. In fact I made the frittata during the week as well. I need more recipes blueberry fool! The fritters were the first thing I have ever shallow fried. I have been living in a wonderful guilt free cocoon, ignorant to the (tasty) evils of hot oil, no longer...

 
At 10:26 pm , Blogger Mikey_Capital said...

What was the impact on the guts for that one?!

I am pleased to announce the word veri was tatlybe

 
At 4:02 am , Blogger The Food Addicts said...

Can wait to make these I have a bunch of zucchini growing in my backyard.

 
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