Monday 23 July 2018

zucchini and walnut fritters with new potatoes, runner beans and cabbage salad

It is that time of the year again when I am tested on my courgette recipes.  So many come at once and as we are feeding ourselves from the garden and allotment, I do need to make sure that there is variety nonetheless.

So today, with a basket full of courgettes we made some:

Courgette and blue cheese soup.

Zucchini and walnut fritters

aoli (without eggs) to have with the fritters
We followed the ingredients, but put all the ingredients in a jug at once. Then with the hand blender whizzed it for 10 seconds et voila. A thick creamy garlicky  'mayonnaise'

Dried the surplus courgettes for use later in the season (when we shall miss them)

New potatoes were harvested a few weeks before and kept in a box with sand. They were still delicious.

Runner beans with a lemon juice topping

Russian cabbage salad

I added some raisins and walnuts to make it a little crunchier

As I needed to make some Peanut butter anyway I showed the group how we made it:

200 gr  salted roasted peanuts
2 tbsp of oil
a little maple syrup (or a date/some raisins)
grind together in the food processor and enjoy.

We had a little walk in the garden when there was a cloud in the sky. (it is too hot to go out, 32 C)
We looked at the vertical garden, which is doing well against the east facing wall. All the plants: peppers, leeks, strawberries, tomatoes, squashes, herbs etc are growing very happily in 2 litre bottles.

We saw the bed with beetroot, new potatoes and french beans. Last week we sowed some lettuces, and the first sign of live is already there.

After all the preparing, it was time to enjoy it. What a lovely group of friends we have.

Zucchini Walnut Fritters

Delicious, with a lovely contrasting texture, these zucchini walnut fritters are great for brunch or a snack.

This is the original recipe but we added an egg which made it crispier
A bit of cheese (feta or cheddar would be lovely too)

4-6 servings
30 minutes
   1 medium zucchini, grated
   1 small potato, grated
   ¾ c walnuts or pecans, ground
   ¼ c green onion, minced
   2 T parsley
   1 t fresh herbs, minced (optional)
   ½ t baking powder
   ½ t salt
   ¼ t pepper
   ½ c flour
   several T olive or vegetable oil
Combine all but the last two ingredients until well mixed, then gradually add flour until you have a thick batter.

Heat oven to 250.
Add enough oil to frying pan to just cover the bottom and heat until a drop of water dropped on it sizzles. Put a few scoops of batter into pan to make fritters (however many you can fit without them touching) and press each one down. Fry until brown and crisp, turn, and repeat, about 6-8 minutes total. Transfer fritters to the plate and keep them warm in the oven.
Repeat with remaining batter, adding more oil to pan as needed.
Serve immediately.

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