How do you know your friends really love you? It’s easy. They share their garden bounty with you!I felt really loved by my friend Angela not once but twice last week. First when the girl showed up at my door with a bag full of zucchini she’d earlier that day cut from her garden. And the second time when I had the first bite of the zucchini fritter dipped in a zingy garlic yogurt sauce. Oh the joy when the recipe turns out even better than you’d envisioned!
Here is what you will need to make the fritters.
- Zucchini- 3 medium
- Onion- 1 large
- Butter- 1 tbsp.
- Fresh Dill (chopped) – 1/4 cup
- Feta cheese (crumbled)- 6 0z/200 gr
- Flour- 1/2 cup/125 gr
- Pepper to taste (optional)
- Oil for frying
Ingredients for Garlic Yogurt Sauce:
- Greek Yogurt- 1 cup
- Garlic- 2 cloves
- Fresh Dill- 1 tbsp
Grate zucchini and toss it with 1 tsp. of salt in a large colander, let it sit for 30 min. The salt will draw water out of zucchini. Squeeze the zucchini to remove the excess water and wrap it in two sheets of paper towel, squeeze again. Don’t skip this step even if it seems fiddly as it’s important to the success of the recipe and it’s the only fiddly step! I promise. Place zucchini in a large bowl.
Chop the onion and saute in butter or oil over low heat for about 5 minutes. I chose butter. I am Russian after all. Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, the mixture will be sticky and add to the zucchini mixture. Combine all the ingredients together. At this point you can add more salt and freshly ground pepper. I didn’t add any more salt because feta is already quite salty and in the end I was happy with the taste. Your zucchini mixture will look more like a zucchini salad rather than a pancake batter, don’t get alarmed, the egg and flour concoction will hold your patties together like magic. 🙂
Add enough oil to the large skillet to come up about 1/2 inch and allow it to get very hot. Drop the zucchini mixture the size of a golf ball into the hot oil and flatten it a bit to form a patty. Fry until golden on both sides.
Mix yogurt, minced garlic and chopped dill to make the garlic yogurt sauce. Serve immediately and enjoy!
These fritters are wonderful both as a side dish to your meat and as a vegetarian main course.
Note: The recipe was adapted from “Please to the table” by Anya von Bremzen and John Welchman
Have you just come home with a load of reasonably priced zucchini and now wonder what to make out of it besides zucchini bread? Zucchini must be one of my favourite vegetables, it’s so versatile! It often appears on our dinner table and I always look for new ways to cook it.
Last Saturday I hosted a giant dinner party-Roasted Gammon with all the trimmings and now it’s time to clean up all the leftovers from the fridge. I stumbled upon this recipe while leafing through the June edition of Olive Magazine on the way home from work and knew immediately I would be eating it for dinner. Hash is usually a breakfast choice but Brad is away this week and I thought it would be perfect time for a lighter meal. The recipe incorporated all the bits of the weekend feast I was determined to get rid of. To my utter delight, it was ready in minutes and the taste didn’t disappoint- the comfort of hash browns lightened up by loads of healthy, delicious zucchini and topped with a poached egg. Yum!
Ingredients: Serves 2
- Red Onion- 1 small
- Garlic- 2 cloves
- Olive Oil- 1 tbsp.
- Fresh Thyme- a couple of sprigs (leaves only)
- Potatoes , boiled (I used new potatoes)-2 medium
- Zucchini, grated-2
- Smoked Ham, chopped- 100-150 gr
- Cherry Vine Tomatoes- 2 sprigs
- Poached Eggs-2 (optional)
Turn your oven to 200C/400F and grill your tomatoes for 10 minutes until the skins blister a bit. Take them out and set aside.
Grate your zucchini and squeeze out the excess liquid. Slice the onion and saute with some olive oil in a very large pan over medium- low heat, when the onions are soft and lightly browned add sliced garlic and thyme leaves, add cubed potatoes and cook them until a golden crust develops. If your onions are burning at this point remove them to a small bowl.
Turn the heat up and add grated zucchini, continue cooking stirring everything. Zucchini will throw off liquid so cook until the pan is dry again and everything is cooked though, add ham and put your onions back in if you removed them earlier. Cook for a minute longer until everything is brought to the same temperature.
While you are cooking potatoes and zucchini bring water to a boil in a small pot and drop two eggs in boiling water 3-5 minutes before hash is done cooking, so everything is ready at the same time.
As I’ve mentioned earlier I went on a bit of a cooking spree last Monday. I made a few things and one of the them was Warm Zucchini Salad, which is a bit of a misnomer because it has much more in there than just zucchini.
I received an overwhelming response to this little dish. I am so happy you guys love vegetables! This cute sandwich here is not really a recipe, just an idea of how you can make your lunch more interesting and utilise your last night’s leftovers. I used my zucchini salad to give my grilled cheese sandwich healthy and delicious boost.
Grilled Cheese Sandwich is much loved in our family and although my children are still “grilled cheese purists” (bread and cheese only!) we have managed to diversify their taste; they have expanded from plain old cheddar to gouda and edam. I consider it my personal victory. You would understand if you knew how picky my kids are!
Brad and I, however, like our grilled cheese “posh”. Here is one I had for lunch yesterday. The preparation is as easy as the conventional method. Basically, all you need to do is sandwich your salad filling (make sure it’s not too wet or your sandwich will turn into “soggy cheese”) between two slices of gouda or any other favourite cheese of yours and bread, grill it until cheese is melted and bread is toasted. You can use you sandwich maker, panini grill or any other contraption you might have! Unfortunately, I don’t have any of the above, I I used my stove top cast-iron grill and put another cast iron pan on top of it. And here is the result. Not too shabby!
Do you love vegetables or do you merely tolerate them? When Brad and I met I quickly learned that one of his favourite quotes was borrowed from Homer Simpson, the infamous “you don’t make friends with salad”. I am happy to report that a few ‘properly’ cooked vegetable dishes changed his opinion, and now he happily gobbles up a plethora of salads that I make. I can eat vegetables in any form or shape, I will even eat the majority of them simply boiled with a pinch of salt and pepper or raw but if I am completely honest with you I could not be inspired to write about them. Salads are too often associated with dieting, and therefore pain, and it’s completely unfair! Vegetables could be so vibrant and lively if put together with a little bit of thought and care. This Warm Zucchini Salad shows up in our house regularly and with many variations. It could be served as a side dish to your meat for dinner or on it’s own for lunch. It could also be served warm or cold. You can also add a few chunks of fresh mozzarella for a balanced veg + protein meal. The flavours that all the ingredients produce together is like a beautiful melody. It’s so tasty and comforting especially on a cold winter day, the type of meal that will transport you from winter in London to the seaside by the Mediterranean. I tell you this salad is pure magic!
- Zucchini-4 small
- Grilled Red Peppers (prepared from a jar or your own. Recipe here) 1 or 2 large
- Tomatoes (red and yellow cherry tomatoes or regular)-1 large or 5-6 cherry tomatoes
- Marinated mushrooms(Italian anipasti or saute your own)-1/2 jar
- Garlic (minced)- 1 clove
- Basil (fresh or dried)-a small bunch
- Balsamic Vinegar- 1 tbsp.
- Olive Oil- 1 tblsp. for cooking zucchini
- Salt and Pepper to taste
Slice your zucchini 1/4″ thick , sprinkle them with salt and pan fry them in a tablespoon of olive oil on medium heat-2-3 minutes on each side until golden.
Remove your zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly on them and tear a few basil leaves into the salad bowl to allow warm zucchini absorb the flavours.
Slice grilled peppers and tomatoes and add them to the bowl.
Now throw in your mushrooms, drizzle a tablespoon of balsamic vinegar, mix everything carefully taking care not to mash up your delicate vegetables. Taste and add more salt and pepper if needed.
Done! This wonderful dish is as quick and simple as it sounds but there is nothing “simple” about the taste! It’s complex and involved. The sweetness of basil and zucchini balance the tanginess of tomatoes and balsamic vinegar while a slight taste of garlic adds a refreshing zing to the whole ensemble!