Anyone who has been following me from the start will probably know by now how much I love my vegetables. I truly do enjoy cooking and eating my veggies, never ever thinking of them as a chore or something that I just HAVE to be eating. The more I venture into the endless world and new methods of preparing vegetables, the more my appreciation and fondness of their humble versatility and unlimited variation grows.
So, in light and celebration of this ever-growing fondness, I am incredibly excited to announce that this year, I’m partnering up with the wonderful people at Harris Farm Markets to bring you a monthly series of short videos featuring simple ways to cook with more vegetables and include them in your everyday cooking and eating.
I really do believe that more people would be eating a whole lot more veg if they only knew how lovely and easy they are to cook with, how wallet-friendly they are, how incredibly good for you they are and simply, how utterly delicious they can be!
I will try my best to show you the simplest of recipes, ones that can be very attainable on your average weeknight, and will also try to shed light on new ideas and methods that will hopefully become new go-to dishes for you and your families, as they have become for mine.
Today, I’m sharing the first of these recipes: Zucchini fritters.
Fritters in general are an excellent way to quickly cook up a wonderful vegetarian dish, where you can use SO many different vegetables either alone or together; think pumpkin, sweet potato, potato, sweet corn and possibly more. Zucchini happens to be my favourite, and all you have to do is shred them up, add some delicious ingredients like cheese and herbs, bind them together with a bit of flour and egg and fry away!
I love topping these gorgeously green fritters with a crispy fried egg (with a gooey yolk, of course!), chilli flakes or hot sauce, and a generous dollop of cooling yoghurt to mellow things out. This dish works perfectly for any meal of the day, and will appeal to most (if not all) tastebuds, as well as will up your veggie intake considerably in the least boring way possible!
Watch the video, which I hope will encourage you to give these beauties a try, and follow along for many, many more wonderful veggie-centric videos and recipes in the months to come…hooray for plant power!
*This post is created in collaboration with Harris Farm Markets
- 750g zucchini, coarsely grated (about 5 large zucchini)
- 250g halloumi cheese, finely grated
- 100g plain or wholewheat flour
- 1.5 tsp. baking powder
- ½ cup fresh mint, finely chopped
- 1 tsp. salt
- 2-3 eggs
- olive oil for cooking
- After grating the zucchini, which you can do manually using a box grater OR using the grater attachment of a food processor if you have one, spread out the zucchini onto several layers of kitchen paper. Top with 1 or two more layers of kitchen paper and use your hands to press out as much moisture from the zucchini as you can for a minute or so until the paper is damp. Transfer the zucchini to a large bowl.
- Add the cheese, flour, baking powder, mint, salt and 2 eggs and stir everything together very well. If the mixture is too dry, add the extra 3rd egg and mix. You want the mixture to be moist but not too wet.
- Heat a large non-stick frying pan over medium heat. Add 1-2 tbsp oil, then spoon about 1.5-2 tablespoons of the zucchini mixture into the pan, using your spoon to shape it into a round patty. Do only 2-3 fritters at a time so as not to overcrowd the pan.
- Cook the fritters about 2-3 minutes per side, until nicely golden brown and firmed up. Repeat until you use up all the zucchini mixture. TIP: You could put the cooked fritters in a low oven to keep them warm while you cook the rest.
- Serve the fritters warm with a dollop of yoghurt, a scatter of fresh mint leaves and top with a fried egg sprinkled with chilli flakes if you like for a full meal.