Zucchini, Coriander and grated Haloumi Fritters
This is a tasty recipe from one of the girls at work, which I have slightly personalised.
4 zucchinis, grated and juice removed by squeezing in a clean tea towel
180g haloumi, grated
Handful of coriander, roughly chopped
3 garlic cloves, peeled and chopped finely
1 large onion, peeled and chopped finely
2 eggs, lightly beaten
2 cups chickpea flour
salt & pepper
oil for frying
Lemon juice or sweet chiili sauce for serving
Heat a frypan to medium heat and add a tablespoon of oil. Add onions and cook until soft and lightly browned. Add the garlic and cook for a further minute. Set aside to cool.
In a large bowl combine grated zucchini, coriander, haloumi, onion & garlic mix, eggs and salt and pepper. Stir to combine. Sift in flour and mix lightly.
In a large frypan heat some oil over medium heat. Spoon in large dollops of mixture to create rough circles. Cook in several batches and be sure not to overcrowd the pan. Cook until lightly browned on each side. Remove from pan and drain on absorbent paper. Serve warm, or at room temperature with a squeeze of lemon juice or sweet chilli sauce.
Zucchini Carbonara
Remember to add lots of cracked pepper to the zucchini while cooking. Seasoning this recipe well is the secret! If you are not cooking for vegetarians you can add chopped speck or pancetta to the pan with the zucchini & cook until crisp.
4 large zucchini
3 garlic cloves, sliced thinly
500g penne pasta or similar, cooked
3 egg yolks, lightly beaten
1/4 cup parmesan, grated
splash of cream
salt & pepper
extra shaved parmesan, to serve
Cut zucchini in half lengthwise, then cut in half again. Next cut in diagonal slices about 1/2cm thick. Add zucchini to a hot pan with olive oil and cook over high heat, seasoning well until zucchini starts to brown and breaks down slightly. Add garlic and stir until cooked. In a small bowl add egg yolks, cream & parmesan and stir. Remove the zucchini pan from heat and add the pasta. Stir to combine & reduce the heat. When pan stops sizzling add the egg mix & stir through. Serve immediately topped with shaved parmesan.
Zucchini Slice
Great for picnics & can be made as a vegetarian slice. I love to serve a salad with this slice dressed with Pukara Estate caramelised balsamic vinegar.
375g zucchini, grated
1 large onion, chopped
3 bacon rashers, chopped (veggie option replace with 2 grated carrots)
1 cup grated tasty cheese
1 cup self raising flour
1/2 cup oil
5 eggs, lightly beaten
Preheat oven to 180 degrees. Grease a lamington tin. Combine all ingredients in a large bowl & mix well. Pour mixture into prepared tin & bake for 30 minutes or until well browned & the centre is set. Serve warm or at room temperature.
Bread & Butter Zucchini Pickles
Very tasty served with Mersey Valley cheese on crackers, especially when the zucchinis are home grown.
8 large yellow/green zucchini, sliced into ribbons with veggie peeler
1 large onion, sliced into half rings
1/4 cup table salt
2 1/2 cups cider vinegar
1/4 cup sugar
2 tsp mustard seeds
1 tsp chilli flakes
1 tsp turmeric
Add zucchinis & onions to a large mixing bowl adding salt as you go. Add enough water to cover. Cover bowl with plastic wrap & leave for 24 hrs. Pour off juices & rinse zucchini mix 3 times. In a large saucepan add vinegar & sugar, stir over low heat until sugar dissolves then bring to the boil, boil for 5 minutes. Add mustard seeds, chilli & turmeric, stir for a minutes then add the zucchini & onion mix, reduce to a simmer & cook covered for approximately 30 minutes stirring occassionally. Spoon into sterilized jars & store.
Just Wanna Cook! 