Annabelle langbeins Zucchini and feta fritters are yummy.

zappi - 2015-01-28 09:12:00

In the Zest insert in the Press this morning is an easy and economical recipe for Zucchini fritters.

Edited by terraalba at 12:05 pm, Wed 28 Jan

terraalba - 2015-01-28 12:04:00

zappi wrote:

Annabelle langbeins Zucchini and feta fritters are yummy.

We are having them daily for lunch these days.

gilligee - 2015-01-28 13:29:00

Only about 52 to get through as of today - the pigs help me of course :)

uli - 2016-01-20 18:55:00

And I am sure they grin at me when the bucket load is emptied out :) - usually over their heads because every one is eager to get there first.

uli - 2016-01-20 20:32:00

uli wrote:

Only about 52 to get through as of today - the pigs help me of course :)

Another bumper year here too, wish we had pigs too mop up the surplus but unfortunately a big house on a small section in a snooty North Shore Suburb mean that's not possible. The excess is distributed to worthy recipients though so nothing is wasted.

beaker59 - 2016-01-20 21:29:00

I seem to always grow more Zucchini than I need & I give them away to family & friends & although I have never frozen them, I see Up there ^^ that you can.
I use a Digby Law cake recipe but make as muffins & they freeze well.
550g Zucchini grated
1 cup oil
1.5 cups sugar ( I sometimes use less)
3 eggs well beaten
2.5 cups flour
1.5 tspns BP
1 tspn baking soda
1 tspn grated nutmeg
1 tspn salt
1 cup walnuts chopped
Mix Zucchini, oil, sugar & eggs & set aside. Sift dry ingredients & gradually stir into the Zucchini mixture. Add walnuts & stir well. Bake around 180 degrees for 10 mins or so.

samanya - 2016-01-21 12:09:00

bump for the glut

bev00 - 2017-01-19 22:56:00

use them along with other roast veg. split in half lengthwise, drizzle with oil or toss in duck fat. sprinkle with "roast veg sprinkle" (Masterfoods), roast, yum

illusion_ - 2017-01-20 20:17:00

Crunchy courgette pickle

500g courgettes
3 shallots, finely chopped
2 tbsp non-iodised salt

For the pickling liquid

500ml cider vinegar
140g golden caster sugar
1 tsp mustard powder
1 tsp mustard seeds
1 tsp celery seeds
½ dried chilli, crumbled
1 tsp ground turmeric

Thinly slice the courgettes and put in a bowl with the shallots and sprinkle over the salt. Cover with cold water, stir to dissolve the salt and leave for 1 hr. Drain the courgettes thoroughly and pat dry using tea towels. If they stay too wet, the water will dilute the pickling solution.

Meanwhile, put the pickling ingredients into a pan and bring to a simmer. Bubble for 3 mins, making sure the sugar has dissolved, then leave to cool until warm but not hot. Add the courgettes and stir.

Scoop the mixture into sterilised jars. Seal and leave for a few days in the fridge. Kept chilled, these will keep for a couple of months.

uli - 2018-01-18 10:54:00

uli wrote:

Inspired by Fisher (well, stolen from him really, lol):

I used Fisher's hash brown recipe and altered it, here 'tis:
5 potatoes, skin on but well scrubbed, patted dry,
3 zucchinis,
2 eggs,
1 onion,
knob of butter,
olive oil.

Method: grate potato, zucchini and onion into a bowl. Wrap in tea towel and squeeze to get rid of all excess moisture. Place back into bowl, add eggs and mix with salt and pepper till combined. Place butter and oil in fry pan, spoon mixture into fry pan in dollops. Cook thoroughly before turning over, so it doesn't fall apart. This was DIVINE! Cooked it tonight at my mother's house, everyone loved it. YUM.
posted by melissarosenz

Would it matter if you used waxy potatoes, or would floury potatoes be better? I've only got waxy ones at the moment from when I made a potato salad, but these sound yummy, want them for lunch

dibble35 - 2018-01-18 11:20:00

I am a bit confused here: "uli wrote" - then at the end of the post "posted by melissarosenz" so I must have re-posted a recipe I guess.

Since I always do lots of courgette fritters and add whatever needs to be used up (some ham or bacon etc) I can say that it does not matter at all if the potatoes are waxy or floury. Especially as it looks like the potatoes in this recipe are grated raw.

uli - 2018-01-19 15:04:00

uli wrote:

I am a bit confused here: "uli wrote" - then at the end of the post "posted by melissarosenz" so I must have re-posted a recipe I guess.

Since I always do lots of courgette fritters and add whatever needs to be used up (some ham or bacon etc) I can say that it does not matter at all if the potatoes are waxy or floury. Especially as it looks like the potatoes in this recipe are grated raw.

Great thanks. Might make these for dinner tomorrow night.

dibble35 - 2018-01-19 18:08:00

How was it?

uli - 2018-01-24 18:22:00

Making lots of zucchini noodles here to get through my glut. Added them to my prawn chow mein instead of noodles tonight. Also great stirred through fried rice too.

nauru - 2018-01-24 18:54:00

uli wrote:

How was it?

It was tasty, but they did tend to fall apart a bit. I think they need a more floury/starchy potato to hold them together. I used up the rest of my zucchinis today,made the zucchini choc cake to take out the beach tomorrow. It always comes out so nicely. I seem to have a major glut with tomatoes at the moment rather than zucchinis. Have started freezing them, giving them away to family everytime I see them. When I get back from the beach i think i'll make a batch of tomato Kasundi for my bro in law - he just loves the stuff.

dibble35 - 2018-01-24 20:29:00

Just came across this thread and if you still read dibble 35 - then add some flour to the mix, the courgettes can be very watery!

uli - 2019-01-08 18:23:00

bev00 I got the same recipe from internet (called Zucchini slice) and it is the best of all recipes incl Zucchini Quiche. We can eat a whole one it is so delish. Have also made the Zucchinin lemon cheese. I never mind when mine get big - more to grate and use. What a fabulous vege

groomingtools - 2019-01-11 20:10:00

Some great recipes here! Thanks to all who contributed. I'll certainly be trying many of them. Zucchinis are piling up in the fridge. I now feel like locking the door when I see my husband coming in from the garden with yet another bowl full!

letitia - 2019-01-12 01:05:00

Cut a zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

petal1955 - 2019-01-14 18:48:00

bump

bev00 - 2020-01-13 21:28:00