Courgette (Zucchini), carrot and onion fritters

The Recycled Cook

Courgette (Zucchini), carrot and onion fritters


Another easy blog today, as I had some carrots, courgettes (Zucchini) and onions left over I decide to make some fritters. 

 Nice as a starter or just a snack, they can be easily frozen for use at a later time too. Try making an accompanying spicy Yoghurt dip, I will blog this separately later.

 This is another dish that children might want to get involved in making, I apologise in advance for those that have to do the clearing up, this can get a bit messy.

First of all grate the carrot, courgette and onion and add to the mixing bowl.

 I prefer to use a metal bowl for this but use what you have available. The quantities as always depend on how much you have left over. 

 You could always supplement the mixture with other vegetables such as parsnips, swede or potato.



Squeeze out as much of the moisture as you can and transfer to a second mixing bowl.

 If the mixture is too wet it will fall apart when shallow fried. 

 Work the mixture well with your hands to ensure an even mix (I recommend using latest gloves for this and it also makes the handling of the food safer in this difficult time.)

Add one lightly beaten egg to help 
bind the mixture and again mix in well.

 I also added some rice flour to the mix but corn flour or just ordinary plain flour (not self-raising) will do fine.

 Season well with ground black pepper, and cooking salt. White flour will do fine, you could also add a little paprika or chilli powder if you want to give it a little extra bite, be creative.


 All that is left to do is to form the mixture into balls and flatten them into discs or fritters.

 If they still seem to wet sprinkle with a little plain flour no both sides.

 Put these in the fridge to firm up or you could even freeze them if you are not going to cook them straight away.



When you do decide to cook them, defrost thoroughly if frozen and shallow fry in a little cooking oil, (Olive oil, Corn oil or vetgetable oil will do. 

 Barely a coating of oil in the pan then shallow fry until crispy on both sides. Serve with a freshly made Aïoli (click on link to see recipe).

 Dress with some Cress or micro herbs if you are growing you own.









Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 

Comments

Post a Comment

Popular posts from this blog

Home Made Chutney

Image
The Recycled Cook By Adrian Sleeman Home Made Chutney Another great way of preserving food is by making chutney or relish. Although we think of chutney as being Asian or South east Asian in origin they in fact came from Northern Europe as long ago as 500bc. The Romans embraced the method and eventually so did the British empire who took them to tropical regions where they have since been adopted by those countries. The name "Chutney" that we use today is derived from the Hindi word "Chattni" which means "to lick", they were usually sweetened with honey rather than sugar and were added to dishes as a sweetening agent rather than used as a relish as we do now.  Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices and are usually grouped as either a sweet or spiced chutney.  Natural preservatives are used to keep the chutney from going mouldy, such as vinegar,  l emon juice or tamarind paste.  You can blend t
Read more

Make more of Lentils

Image
The Recycled Cook By Adrian Sleeman Make more of L entils Here is one of my favourite dishes for using up odds and ends that makes a great alternative to potatoes or rice as a staple food. It can be used as a base for a meal or stand alone as the meal itself. Lentils originate in Asia and North Africa and are one of our oldest sources of food known to man. This humble relative of the common garden pea is a rich in protein and carbohydrates and is also also a good source of calcium, phosphorus, iron and B vitamins. There are several different varieties of lentil readily available, most commonly Brown, Red and Green lentils, although Puy and Yellow are stocked in many health and specialist shops.  Which type of lentil you use depends on the kind of dish. They are usually bought dried and it is important to rinse them well before cooking with them. You can soak them to reduce cooking time but to be honest I prefer not to as they absorb so much more flavour that way.  G
Read more

Traditional Welsh Cawl

Image
The Recycled Cook By Adrian Sleeman Traditional Welsh Cawl Making leftover food into even tastier dishes is all about using your imagination to its fullest. What better place to start than with a Welsh classic, " C awl ", which in Welsh sim ply means mixture. This is a dish that you will find in rural areas all over the world, wi t h many different names and variations: C aldo, Cazuela, Cock-a-leekie or Ajiaco to name but a few but they all have one thing in common, they are cheap, who lesome, warming and satisfying.  http://en.wikipedia.org/wiki/List_of_soup The thing abo ut recycling food is that you need to plan ahead, that way you wa s te little and make far more of the food y ou are cooking. S o what is "Cawl" made from?  Ingredients: 2 Litres of Stock ( see below for method ) A whole chicken carcass (you can also use leftover pieces of Beef or Lam b ) Whatever root vegetables you have; Carrots, Swede, Potatoes , P
Read more