Food & Wine
Zucchini, mint and cheese fritters
These fritters are delightful as a breakfast dish, lunch or light main meal. They are so moreish that you may even find yourself making them into bite-sized fritters and serving them as snacks.
Serves: 4
Ingredients:
- 3 zucchini, about 500 g in total
- 185 g crumbled fresh firm ricotta
- 125 ml buttermilk
- 2 large free-range eggs, separated
- 110 g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 100 g crumbled feta
- 3 spring onions, sliced
- Handful of fresh mint leaves, shredded
- 2 garlic cloves, crushed
- Olive oil, for pan-frying
- 100 g rocket, baby spinach or salad leaves
- Indian-style tomato chutney to serve
- Plain yoghurt, to serve
For the Indian-style tomato chutney
- 3 teaspoons black mustard seeds
- 80 ml apple cider vinegar
- 1 tablespoon cumin seeds
- 1 tablespoon grated fresh turmeric
- 1 tablespoon grated ginger
- 4 garlic cloves, peeled
- 1 kg tomatoes
- 60 ml peanut oil
- 55 g rapadura or brown sugar
- 1 long red chilli, deseeded and finely sliced
- 1 teaspoon sea salt
Method:
- Coarsely grate the zucchini. Place in a sieve, squeeze out as much liquid as you can, then set aside.
- Put the ricotta, buttermilk and egg yolks in a large bowl, stirring until combined. Sift the flour, baking powder and spices over the ricotta mixture, then stir through until just combined. Stir in the zucchini, feta, spring onion, mint and garlic. Season with salt and freshly ground black pepper.
- Using an electric mixer on medium speed, beat the egg whites with a pinch of salt until stiff peaks form. Using a large spoon or spatula, gently fold the egg whites into the batter in two batches.
- Heat a large non-stick frying pan over low–medium heat. Drizzle a little olive oil into the pan. Working in batches, add 80 ml measures of the mixture to the pan and cook for 3 to 4 minutes on each side, or until puffed, well browned, and just cooked through.
- Serve the fritters warm, with the leafy greens, chutney and yoghurt.
For the Indian-style tomato chutney
- Place the mustard seeds and vinegar in a small saucepan over medium heat. Bring to the boil, then reduce the heat slightly and simmer for about 4 minutes, or until the vinegar is reduced to about 1 tablespoon. Set aside to cool.
- Heat a small heavy-based frying pan over medium heat. Add the cumin seeds and toast, stirring often, for 1 to 2 minutes, or until fragrant. Tip the seeds into a mortar, add the cooled mustard seed mixture, turmeric, ginger and garlic and pound until combined.
- Cut the tomatoes in half horizontally and squeeze out the seeds. Grate the tomatoes using a box grater, discarding the skin (which will be left behind as you grate) – it is best to do this on a tray or plate to catch all the juices, to add to the saucepan.
- Heat the peanut oil in a heavy-based saucepan over medium heat. Add the pounded spice mixture, along with the grated tomatoes and their juice, sugar, chilli and salt. Simmer, uncovered, stirring occasionally, for about 45 minutes, or until the tomato is reduced to a pulp and the mixture is quite thick.
- Transfer to an airtight container and leave to cool, then store in the fridge where it will keep for up to 4 weeks – or seal the chutney in sterilised preserving jars and store in a cool dark place for up to 6 months.
This is an extract from The Vegetable: Recipes that celebrate nature by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99. Image credit: Chris Middleton.