15/02/2024
Zucchini
By contrast, zucchini prices have been pretty stable – but this week, they’re dropping to $3.75 a kilo. Fancy some zucchini fritters?
• Zucchini Fritters
• Thai Zucchini
• Zucchini Loaf
Zucchini Fritters (or Beignets the Courgettes) Serves 4:
• 1 large zucchini, grated or finely chopped
• 1 small onion, chopped
• 1 clove garlic, chopped
• 3 eggs, beaten
• ½ cup (60g) grated Romano cheese
• 1 tbsp chopped parsley
• 1 cup (250 ml) milk
• 2 cups (250g) plain flour
• salt and pepper to taste
• 2 tbsp olive oil
In a large bowl, mix together the zucchini, onion, garlic, eggs, cheese, parsley, milk, and flour. Season with salt and pepper.
Heat about 1 tablespoon of oil in a large frypan over medium heat. Drop tablespoons of the batter into the frypan, and flatten slightly with the back of a spatula. Turn fritters over when the centre appears cooked. Cook on the other side until golden brown. Set aside and keep warm. Add more oil to pan as needed, and continue with remaining batter.
Serve with tzatziki or a Tomato Salsa.
Thai Zucchini Serves 4:
• 1 garlic clove minced
• ½ tbs minced fresh ginger
• ¼ tsp dried crushed red pepper flakes
• tbs olive oil
• ½ cup finely chopped unsalted dry roasted peanuts
• 14ml chicken broth
• 1 tbs tbsp rice vinegar
• tbs soy sauce
• 1/4 tbs sugar
• medium zucchini. cut into very thin strips
Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly. Add peanuts and next 4 ingredients, stirring well. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender. Serve immediately.
Zucchini loaf (Nut-free, lactose-free)
• 2 medium red or brown onions, peeled and cut through the root into quarters
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups caster sugar
• 1 1/2 tsp vanilla extract or essence
• 3 cups plain flour
• 2 tsp baking powder
• 1 tsp bicarb soda
• 3 tsp cinnamon
• 2 cups grated zucchini (2 small zucchinis)
Preheat the oven to 180°C.
Butter the base of a deep loaf pan or two small loaf pans. Beat the eggs using an electric mixer, add the oil and beat until combined. Beat in sugar one cup at a time and then add vanilla. Sift flour, baking powder, soda and cinnamon together into a bowl.
Add to egg mixture and beat until just combined. Stir in zucchini. Pour the mixture into prepared pans and bake for 30 minutes if using small pans or 50 minutes to 1 hour is using large pans, until a skewer inserted into the centre of the cake comes out clean.
Cool in pan for 15 minutes and then turn onto a wire rack to cool completely.
Happy Cooking.