This is where I am at the moment.
It really is in these tiny wonders,
the accidental joys,
in all this surrounding beauty,
reminding us to breathe, smile and take us back to our true self.
For that I am thankful.
zucchini fritters (without eggs)
15 – 18 fritters
Zucchinis are funny plants. I wait and wait for their delicious fruit, picking a small one here and there, and then, SUDDENLY, I have more fruit then I know what to do with.
ingredients
550g/4 cups grated zucchinis (approx 3 medium garden zucchinis)
½ tsp salt – divided
1 Tbsp flax seed
3 Tbsp water
handful of mint and dill, finely chopped
¾ cup/90g chickpea flour
½ tsp baking powder
¼ tsp freshly ground pepper
oil of choice for frying
preparation
1. Grate the zucchinis, either with a box grater, or using the shredding blade of a food processor. Place in a colander, sprinkle over a ¼ teaspoon of salt and allow to stand for 20 – 30 minutes.
2. In a medium bowl, add the water and flaxseed and let soak for 20 minutes.
3. Squeeze the grated zucchinis dry with your hands. You will be surprised by the amount of liquid that is squeezed out. This will stop the fritters from going soggy. Place in the bowl with the linseed mixture, along with the mint and dill.
4. In a bowl, place the chickpea flour, baking powder, remaining salt and pepper, stir to combine, then add to the zucchini mixture, and combine well. The mixture will be sticky.
5. Heat the oil over medium heat in a cast-iron skillet. When hot, test by putting a heaped tablespoon of the batter into the hot oil. Spread a little to make a round, flatter shape. Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.
6. Flip the fritters and fry for another 2 – 3 minutes. Drain briefly on a paper towel. Best served immediately with avocado raita, also delicious with tomato gojju.
avocado raita
ingredients
3 medium ripe avocados
juice of 1 lemon
rind of 1 lemon
½ small green chilli or two pinches chilli flakes
handful each fresh coriander and mint
salt and pepper to taste
preparation
1. Halve the avocados, take out the seeds and with a spoon, scoop the avocado flesh into a bowl.
2. Add the lemon juice, chilli, and lots of fresh herbs and blitz using a hand blender until smooth and well combined. The mixture will seem quite thick, if you prefer thinner, just add a little water.
3. Add more lemon, salt and pepper to taste. Sprinkle over the lemon rind. Dollop on each fritter just before serving.
Goodness shared from Stacey
