Courgette/Zucchini Feta Cheese & Mint Fritters

                                              Courgette/Zucchini Feta & Mint Fritters

Yes, it's not long until the time of the year again when there's plenty of courgettes ...they taste so much better when they're in season, grown locally and not air-freighted in from the continent.  I found mine in the local farm shop..grown in their poly tunnel and picked that very morning. Couldn't be fresher...that along with mint from the garden,  free range eggs and tangy Greek Feta cheese they certainly make a delightfully healthy starter or snack ...make them smaller to serve at drinks parties and accompany them with a simple Greek Yoghurt & Mint dip...perfect.

This recipe will make around 14/16 medium sized fritters or 24/30 canapé sized bites


The ingredients:-

2 medium sized courgettes/zucchini either coarsely grated or finely chopped
1 red onion finely diced and sauteed in a little oil until soft
2 large eggs...separate the whites & yolks
2 heaped tablespoons of self raising flour
grated zest of half a lemon
1 heaped tablespoon freshly chopped mint leaves
125gms/4oz Greek Feta cheese crumbled
Freshly ground black pepper
Around 1 tsp sea salt (to taste)
oil for shallow frying (I used vegetable oil)

Optional  Greek Yoghurt, mint and few chilli flakes, mixed well together ... seasoned with salt & pepper for the dip ( mint sauce works well for this) 


Method:-

Place the Grated/chopped courgettes in a colander ...sprinkle over some salt and leave to one side for around 10 minutes
Rinse under a cold tap then squeeze out as much water as you possibly can... I place mine into a clean tea towel and squeeze until no liquid is seen
Place all the ingredients in a bowl minus the egg whites & frying oil
Mix together well 
Whip the egg whites until until light & fluffy and fold gently into the courgette mixture 

Pour the oil into a deep frying pan to the depth of around 1" and heat on a medium flame 
it'll be hot enough when a teaspoon of the mixture sizzles as soon as you add it. Don't put it on a high flame as the fritters will burn before being cooked through too cool and the fritters will be soggy.

Place dessert spoons of the batter ...around 6 at a time into the oil, fry for around 2 minutes then flip over and repeat... they should be crisp & golden brown,  
Place on paper kitchen towel and keep warm while you continue to fry the rest of the batter.

Arrange on a warm plate and serve with a bowl of minted yoghurt or sweet chilli sauce.

If you would like more posts like this then please help &  leave me a comment below 

Muffaletta/Pan Bagnat

                                                                              Muffaletta/Pan Bagnat


Muffaletta is an Italian loaf/ Pan Bagna is French..  you make your mind up which you prefer..the bread in the centre of the loaf is removed ( you could use this for breadcrumbs so as not to waste it)  ....it's perfect picnic fodder....really easy to make once all the ingredients are assembled.  You can fill the loaf with whatever you like. When assembled the crust lid is placed back on.  The loaf is wrapped tightly in aluminium foil then weighted down overnight. 

Here's the ingredients I used

   

The Ingredients I used

1 fresh 10-12" crusty loaf
2 courgettes/zucchini cut lengthwise and griddled
1 large red & yellow pepper cut into quarters griddled
2 red onions sauteed in a little olive oil till tender
3 large tomatoes sliced
5 eggs quartered
4oz of sliced ham
2oz Italian Salami
4 cheese slices
4oz  Buffalo Mozzarella 
few Kalamata Olives
3 tbsps Pesto...(I used sun-dried tomato but use what you have in stock)
a little mayonnaise

                           Remove the crust lengthwise and start to pack the ingredients in

Nearly full

                                                              Full to bursting



Cut the lid off the bread, lengthwise
Scoop out the middle of the loaf..leaving the crusts around about 1" or so thick
Fill the loaf in layers as you want,  you may not need to use all of every ingredient just make sure the loaf is really full to busting
Replace the lid & wrap the loaf carefully & tightly in aluminium foil.
Place the loaf in the fridge, put a board or dish large enough to cover the entire loaf on top of it .
Weight it down .....I used baked bean tins
Leave overnight.

Leave it wrapped until you're ready to serve it......don't forget to take a bread board & knife if you've packed it for a picnic. 

Cut into thick slices and serve 

Stir Fry Chicken with Pineapple, Peppers & Courgettes, Basmati Rice & Black Onion Seeds

A great recipe to use up that left over chicken, pork or beef.

To serve 2
250g cooked chicken breast diced
a quarter of a fresh pineapple, peeled & woody stem removed. Diced

1 medium sized red pepper deseeded & sliced
1 " " yellow " " "
1 medium onion finely sliced
1 inch fresh ginger grated
2 cloves garlic crushed
1 medium courgette (Zucchini) sliced into fingers
half a bunch of spring onions sliced on the diagonal. (including the green parts)
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2 tsps good oil (I use cold pressed rapeseed)
1.5 tbsp dark soy sauce
1 heaped teaspoon 5 spice seasoning
half a cup of chicken stock
1tbsp Chinese rice wine (Shaoxing) or dry sherry (optional)
2 tsp cornflour
1 tbsp tomato puree or even ketchup
seasoning if needed
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1 cup Basmati Rice soaked in cold water then rinsed
2 cups of boiling water
1 tsp salt
Kalongi Black Onion seeds to sprinkle (optional)
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In a pan cover the rice with the boiling water & salt
Cover, bring to the boil, cook for 1 minute only & turn off the heat.
Do not remove the lid.
Leave to stand for around 10 mins
Drain & fluff the rice before serving
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in a small dish mix together the cornflour, soy, 5 spice, tomato puree & stock & rice wine if using.
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Heat the oil in a hot wok or frying pan. Keep the heat on high throughout.
Add the sliced onions & peppers toss around
add the garlic & ginger
Add the courgettes " "
add the pineapple " "
Add the chicken & spring onions then immediately add the cornflour/stock mix
Quickly bring to the boil and it's ready to serve.
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The whole process should only take a matter of around 5-7 minutes. Quick cooking is essential to keep everything crisp & fresh.
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Serve the Rice sprinkled with a few Kalongi Seeds to add a tasty crunch to it.