Fritters
2 zucchini
1 cup frozen peas, defrosted
1 spring onion, finely chopped
½ head broccoli, finely chopped
1 tablespoon each chopped fresh parsley, fresh mint, fresh dill and fresh chives (I used Superb Herb)
2 cloves garlic, crushed
2 large eggs, size 7
⅔ cup plain flour
100 grams feta, crumbled
40 grams parmesan, finely grated
½ teaspoon sea salt
½ teaspoon cracked pepper
olive oil for frying
To serve
½ cup Greek yoghurt
1 clove garlic, crushed
zest ½ lemon
50 grams pine nuts, toasted
fresh herbs, roughly chopped
2 teaspoons za’atar
lemon wedges
Fritters: Grate the zucchini, then squeeze between your hands to release any liquid. Place in a large bowl with remaining fritter ingredients, except the oil, and mix to combine.
Heat a non-stick frypan over a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of fritter mixture in the pan and gently push down with the back of a spoon. Fry for 2-4 minutes on each side, or until golden brown and cooked through.
To serve: In a large bowl, combine the Greek yoghurt, garlic and lemon zest. Serve alongside fritters with toasted pine nuts, fresh herbs and a sprinkling of za’atar. Garnish with lemon wedges for squeezing.
1 1⁄2 kilograms mussels, scrubbed
Batter
3 eggs
3⁄4 cup plain flour
1⁄2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon ground cumin
finely grated zest 1 lemon
2 zucchini, about 250 grams, coarsely grated
2 large leaves of silver beet, well washed, stalk removed, very finely shredded
3 spring onions, finely sliced
1 cup grated tasty cheese
1⁄2 cup freshly grated Parmesan cheese
2 tablespoons chopped flat-leaf parsley
freshly ground pepper
To cook
olive oil and butter for cooking
handful of rocket
lemon wedges and chilli sauce for serving
Mussels: Place the mussels in a large saucepan with 1⁄2 a cup of water. Cover tightly and steam over a high heat for 4-5 minutes, transferring them to a bowl as they open. Cover and steam the remaining mussels for another 1-2 minutes. Discard any mussels that don’t open.
Cool and remove the meat from the shells, checking for any small crabs inside. Chop roughly.
Batter: Put the eggs, flour, baking powder, salt, cumin and lemon zest in a food processor and blend until smooth. Combine the zucchini, silver beet, spring onion, cheeses and parsley in a large bowl. Add the batter and chopped mussels and combine. There will not be a lot of batter. Season. Heat a sauté pan with a little oil and butter over a medium heat. Fry large spoonfuls of fritter mixture for about 3 minutes each side, until golden brown and cooked through. Remove from the pan, drain on paper towels and keep warm in a low oven.
To serve: Stack the fritters on serving plates and serve with rocket, lemon wedges and chilli sauce. Makes about 12 fritters.
6 medium zucchini, julienned or coarsely grated
1 teaspoon sea salt
2 teaspoons cumin seeds, toasted
2 spring onions, very finely sliced
¼ cup mint leaves, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
150 grams halloumi, cut into small dice
1 large egg, size 7
¼ cup plain flour
2 tablespoons rice flour or cornflour
sea salt and ground pepper
To serve
Yoghurt and Fresh Tomato Sauce, recipe below
Yoghurt and Fresh Tomato Sauce
¾ cup thick plain yoghurt
2 medium vine tomatoes, diced
1 clove garlic, crushed
finely grated zest 1 lemon
½ teaspoon ground cumin
2 tablespoons chopped herbs (use dill, mint or basil)
sea salt and ground pepper
Put the zucchini in a colander and toss through the teaspoon of salt. Leave to drain for 15 minutes. Place in a clean tea towel then roll up and squeeze out all the liquid.
Place in a large bowl and add all the remaining ingredients, stirring to combine well. Season well with salt and pepper.
Cook spoonfuls of the mixture on a lightly greased barbecue flatplate until lightly golden and cooked through. Serve with the following yoghurt sauce or just a squeeze of lemon juice,
if desired.
Yoghurt and Fresh Tomato Sauce
Put the yoghurt in a bowl and stir through the remaining ingredients. Season with salt and pepper.
Put the zucchini in a colander and toss through the teaspoon of salt. Leave to drain for 15 minutes. Place in a clean tea towel then roll up and squeeze out all the liquid.
Place in a large bowl and add all the remaining ingredients, stirring to combine well. Season well with salt and pepper.
Cook spoonfuls of the mixture on a lightly greased barbecue flatplate until lightly golden and cooked through. Serve with the following yoghurt sauce or just a squeeze of lemon juice,
if desired.
Yoghurt and Fresh Tomato Sauce
Put the yoghurt in a bowl and stir through the remaining ingredients. Season with salt and pepper.
6 Zucchini, coarsely grated
1/2 tsp flaky sea salt
zest of lemon
6 spring onions, thinly sliced
85g flour
2 eggs, beaten
3 tbsp chopped flat leafed parsley
200g crumbled feta (firm and dry)
olive oil for frying
thick yoghurt
Place zucchini, salt, zest & spring onions in a large bowl
Mix well and reserve for around 20 mins until the juice is drawn out from the zucchinis
Squeeze out the liquid
Mix in the flour and eggs then stir in parsley and feta
Fry large tbsp of the mixture in moderately hot oil until bubbles appear on the top
Turn over and fry until well browned on the other side,
Remove and drain on kitchen paper
Serve fritters with fresh tomato sauce and a dollop of yoghurt
4 tbsp virgin olive oil
3 cloves garlic, thinly sliced
1 small red hot chilli, deseeded, thinly sliced
8 ripe tomatoes, halved, cored
Heat the oil over moderate heat
Add the garlic & chilli and fry gently until the garlic just begins to brown
Add tomatoes, mix well and fry gently over moderate heat for around 10 mins, without browning, until the tomatoes collapse and the skins loosen (discard skins)
Season with sea salt
1 cup peas, fresh or thawed if using frozen
knob of butter
3 spring onions, finely sliced
2 zucchini, diced
2 cloves garlic, crushed
200 grams haloumi cheese, diced 1 cm pieces
olive oil for cooking fritters
Batter
¾ cup self-raising flour
1 teaspoon sea salt
¼ cup chopped mint
½ teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli flakes
3 eggs
To serve
thick plain yoghurt or sour cream
watercress or rocket
Fritters: Melt the butter in a sauté pan and cook the spring onions, zucchini and garlic with a good pinch of salt for 4 minutes. Add the peas and cook for 1 minute. Cool.
Batter: Put all the ingredients in a food processor and blend until smooth.
Stir the cooled vegetables and haloumi into the batter.
To cook: Heat a little olive oil in a sauté pan and cook large spoonfuls of the mixture for 2-3 minutes each side until golden and cooked through. You should get 12 fritters.
Place the fritters in a warm oven until they are all cooked.
To serve: Arrange the fritters on plates and if using, add theroasted beetroot, a dollop of yoghurt and the watercress.
Cook’s tip: If using fresh peas, this is the volume after they have been podded. Blanch in boiling water until tender before adding to the zucchini mixture.
Fritters
⅓ cup plain flour or gluten-free flour
1 egg
1 teaspoon baking powder
1 teaspoon each ground cumin and coriander
pinch chilli powder, optional
1 teaspoon sea salt
2 tablespoons chopped mint
1½ cups frozen sweetcorn kernels, thawed
Salsa
1 avocado, diced
1 spring onion, thinly sliced
3 pepperoncini, diced
finely grated zest 1 lemon
1 tablespoon olive oil
1 teaspoon lemon juice
sea salt and freshly ground pepper
To garnish
¼ cup sour cream
baby mint leaves
Fritters: Put the flour, egg, baking powder, spices, salt, mint and half of the corn in a food processor and process until well combined. Tip into a bowl and stir in the remaining corn.
Brush a sauté pan with a little oil and cook tablespoons of the batter over a medium low heat for 2 minutes each side until golden and cooked through.
Salsa: Combine all the ingredients in a bowl and season.
To assemble: Place the warm (not hot) fritters on a serving platter and top with a dollop of sour cream then a spoonful of salsa. Garnish with a mint leaf and serve immediately. Makes about 16
1 cup flour
1 tsp of Baking Powder
1 tbsp sugar
1/2 cup milk
1 onion diced finely
big handful of spinach (optional)
olive oil
1/4 tsp of salt
1/4 tsp of paprika
2 eggs
1 tin of corn kernals
3 strips of bacon diced finely
butter
Fry onion and bacon lightly in some olive oil. add spinach and cook until wilted
Add flour, salt, baking powder, sugar paprika to a bowl
Mix eggs and milk in another bowl
Add egg mixture to flour mixture
Add drained corn and onion/bacon mix, mix well
Place 1 tsp of butter in a hot frying pan
Add tbsps of corn mixture to pan and cook on a medium heat until brown
Serve with a dollop of sour cream, sliced tomatoes
400g sweet potato, peeled, coarsely grated
1 tsp sea salt flakes
2 large silverbeet leaves, finely chopped
1 onion, chopped finely
2 eggs
1 tbsp chopped fresh coriander
2 tbsp olive oil
1 medium avocado
juice of 1 lime
Place sweet potato and sea salt in a bowl, stand for 10 mins
Drain the sweet potato and squeeze excess liquid
In a large separate bowl, place the chopped silverbeet, onion, eggs and coriander
Add the sweet potato, season for taste and mix well
Preheat oven to Fanbake 130 C
Heat half the olive oil in a large non stick pan
Work in 2 batches, place 1/4 cup amounts of mixture for each fritter into the pan, levelling the surface slightly
Cook for 2-3 mins each side or until golden, drain on paper towel
Place on baking tray, keep warm in oven while you cook other fritters
On a dinner plate mash avocado and lime juice with a fork, season to taste
Serve fritters with avocado, fresh herbs, a drizzle of olive oil and lime wedges
Fritters suitable to freeze, not suitable to microwave
1 large egg
1/2 cup cooked quinoa
1/2 cup frozen peas, defrosted
1 small zucchini, grated
2 tbsp chopped minted
finely grated zest of lemon
1/2 tbsp chillit flakes
1/4 cup grated parmesan
100g ricotta
3 tbsp flour
1/2 tsp baking powder
salt and pepper
olive oil for cooking
1/2 cup plain yoghurt
1/2 cup egg mayo
2 cloves garlic, crushed
1/4 cup packed cup basil
1/4 cup packed cup parsley
salt and pepper
Whisk the egg in a medium bowl
Add all the remaining ingredients, season and combine
Heat a little oil in frying pan over a medium heat
Cook 1/4 cups of mixture in batches for about 3 mins each side until golden and firm
Drain on handi towels
Serve with sauce and herbs
Blitz all ingredients in food processor until smooth
Season to taste
1 cup roasted pumpkin, mashed
1 garlic clove, finely diced
2 free range eggs, lightly beaten
1 large handful fresh coriander, roughly chopped
1 spring onion, finely chopped
1/4 cup good quality crunchy peanut butter (I used Pic's)
1/4 cup coconut cream
zest of 1 lime
2/3 cup ground almonds
1 heaped tablespoon buckwheat flour (could also also use spelt flour or regular wheat flour)
Dried chilli flakes, sea salt and cracked pepper to season
coconut oil or ghee for frying
TO SERVE: lime wedges, greek yoghurt (optional) additional chopped spring onion and coriander
Combine all ingredients in a large bowl and mix well. Season with salt and pepper and a generous dash of dried chilli flakes.
Heat coconut oil or ghee in a sauté pan over a medium heat. Fry dessertspoons of batter for 2-3 minutes on each side, turning the heat down if the fritters are colouring too quickly.
Fritters can be served immediately or enjoyed at room temperature. Will last two days in the fridge.
MAKES 8-10 FRITTERS. (Double the recipe to feed a crowd and adjust the amount of chilli to suit your preferences.)
90g flour
1.5tsp baking powder
½ tsp salt
3 eggs
500g frozen sweetcorn kernels
6 spring onions, finely sliced
20g chopped coriander
10g diced green chilliButter for frying
Combine all of the fritter ingredients together and place in a hot frying pan with a knob of butter.
When the bottom side turns golden brown, flip over and finish cooking on the other side.
Turn the fritter out onto a plate and garnish with the red pepper relish, smashed avocado and a spoonful of crème fraiche.
2 cups corn kernels (fresh, canned or frozen)
3 spring onions, finely chopped or 1 onion
1 small capsicum, finely chopped
4 eggs, separated
3⁄4 cup self-raising flour (3/4 cup flour & 3/4 tsp BP
1⁄2 teaspoon baking soda
salt and freshly ground black pepper
butter
Mix together the corn, spring onion and red capsicum in a bowl.
Stir in the egg yolks then add the flour and baking soda and mix through. Season generously with salt and pepper.
In a separate bowl beat the egg whites until soft peaks form when the beater is lifted from the whites.
Gently mix the whites into the mixture, taking care not to over mix.
Heat 2 tablespoons of the oil in a large frying pan over a moderate to high heat.
Add large spoonfuls of the mixture into the pan to form fritters. Cook in batches until golden on both sides, reducing the heat on the second side as needed, to cook them through. Add more butter to the pan for each batch.