Nothing quite like the unboxing of a streamside delivery. Summer vegetables get all my food moods going at once and my mind was swimming with ideas as I unboxed this weeks’! Cucumbers and lettuces for crisp salads to accompany cheesy bakes, perfectly petite fennel to be thinly sliced and lightly pickled with orange segments served with low and slow rosemary cannellini beans on a toasted hunk of sourdough, carrots to be chopped into sticks and served with any and all dips for snacking through the heat, tomatoes to top schmeared
cream cheese bagels and purple potatoes to be roasted and loaded with feta and crispy herbs.
Correct it’s hard to pick one recipe to share! But here it is, for this week I chose to hero the courgette/zucchini- because isn’t it just the best. And what better fit of recipe but a fritter. A great way of incorporating what’s in season into a bite of crispy golden deliciousness- this is a super simple recipe that shines a light on my style of cooking Max flavour Min Fuss!! Also, should be said no shame if you choose to serve these with tomato sauce! ENJOY!!
Feel free to throw some thinly sliced chard, fennel or even some red onion in there also.
Fritters love veggies so add whatever you think it can handle!
Courgette and miso fritters
Prep 20 mins cooking 15 mins
3 medium Streamside Courgettes (zucchini)
1 tsp each salt and garlic granules
1tbs chia seeds
2 large free-range eggs
2tbsp Greek-style yogurt
1tbs miso
1 1/3 cup (200g) self-raising flour
½ tsp baking powder
1 cup frozen corn (Straight from the freezer no need to thaw)
Onion jam & Streamside organics fancy lettuce to serve
1. Coarsely grate courgettes (you should get around 3 cups firmly packed).
2. Place in a sieve and toss with salt, garlic, and chia. Stand for 10 minutes over a bowl
to drain the liquid. Press and squeeze to remove excess liquid then transfer to a
bowl.
3. Add eggs, yoghurt and miso and mix to combine then add remaining ingredients and
stir to combine. Season with cracked pepper and salt if needed. Stand for 5 minutes-
this allows the corn to thaw slightly and loosen the batter.
4. Line a baking tray with paper towel and place a wire rack over the top.
5. Heat 1 cm of oil in a frypan over medium heat. Working in batches, add shallow
quarter cups of fritter mix to oil and cook, turning halfway, for 3-4 minutes or until
golden and cooked through. Transfer to wire rack to drain excess oil and repeat with
remaining mixture.
6. Serve fritters with salad and onion jam.
Veg it up: Serve with a Pico de gallo
Vegan? Ditch the egg, swap the half the wheat flour for chickpea flour (great binder), sub the yoghurt with your fav plant based and add just enough water to bind.
