zucchini, corn and capsicum fritters

Trends that have become apparent are the return to simplicity and a more conscious effort to understand what we eat and where it comes from. This can be seen with the number of farmer’s markets and personal vegetable gardens popping up all over urban cities. With the change in season, I’ve noticed this more and more. As the weather gets warmer and the days get longer, people venture out again, and the number of people that frequent community gardens and the local markets is overwhelming. Seeing as I don’t have a veggie patch and haven’t had the chance to replant my herb garden, I love going to the markets to see what fresh produce is available. I revel in picking out unmarked, plump fruit and vegetables and the inspiration they bring. Cooking with fresh seasonal produce is so much fun in spring because I think what’s in season is so much more colourful compared to other seasons. And with that, came the inspiration for zucchini, corn and capsicum fritters. 

One thing I struggle with is making dinner after I’ve come home from work. The very last thing I want to do is spend time slaving away in the kitchen – I’m too hungry and impatient to cook an elaborate meal. I want to make something that is simple to prepare, fast to cook and assemble and deliciously fresh and tasty to eat. Perhaps I should get myself Donna Hay’s book Fast, Fresh, Simple... Yes, friends, Christmas is coming up and so is my birthday... hint, hint, nudge, nudge.

I went shopping over the weekend and while in the local grocer was inspired by all the beautifully bright colours. Off I went, loading my basket with corn, zucchini, capsicum, cucumber and other necessities (yes, chocolate). Once at home, I pored through my cookbooks at home and found a recipe for zucchini fritters – something I’ve always wanted to make. Given how inspired I was I decided to do a little experimenting and throw together a hodge-podge of the ingredients I bought and bam – zucchini, corn and capsicum fritters.

These are so simple to make. Really. I’m not lying. They hardly take any time at all to cook (and eat). Plus, you’re getting 3 veggies in every fritter. Win-win I say.

Zucchini, corn and capsicum fritters

preparation time | 5 minutes + 10 minutes standing time for zucchini
cooking time | 10 minutes
makes | about 8 medium sized fritters (around 5cm in diameter)

1 big zucchini
2 spring onions
½ red capsicum
1 whole corn cob
1 large egg, lightly beaten
1 teaspoon salt
½ cup plain flour
½ teaspoon of baking powder
Olive oil or another oil of your choice for frying

Tzatziki
1 cup plain or Greek, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Grated cucumber, as much or as little as you want
Pinches of salt and pepper
1 small minced or crushed clove of garlic 

1| Cut the rounded end of the zucchini off and coarsely grate into a colander. Stir the salt through and let it sit in the colander. Make sure to put a bowl under the colander as water will drip out and you don’t really want zucchini water dripping all over your kitchen bench.

2| While you’re waiting for the water to extract from the zucchini (amazingly, this does happen), finely slice the spring onions and chop up the capsicum into cube-like pieces (it’s ok if they’re not perfectly cubed – it will add a rustic charm to the fritters). To remove the corn kernels from the corn, cut all the way down the corn cob with a sharp knife, as close to the cob as you can.

3| With the back of a wooden spoon, try to press out as much water from the zucchini as possible. Amazing isn’t it?! Mix in the corn and capsicum. Add freshly cracked pepper. You probably don’t need to add any more salt at this stage. Salty fritters are not really that tasty. Trust me, been there, done that.

4| Mix the egg, flour and baking powder into the vegetable mixture. You’ll see the mixture come start to come together and form kind of a sloppy dough. That’s ok – it’s what you want! Heat about 2 tablespoons of oil in a fry pan (non-stick skillets work best – less mess!) until it shimmers. Drop small bunches of the vegetable mixture into the skillet, a few at a time, taking care not to overcrowd the pan. Flatten the fritters slightly with your spatula – it will make cooking and turning them easier. Cook over a moderately high heat and until the edges are golden, flip them over and cook until the other side is golden.

5| To make tzatziki, mix all ingredients in a bowl and flavour with salt and pepper to your taste. Dollop on fritters before serving.

chicken pot pies

Oh winter. How you’ve come so quickly. The days are short, the nights are cold and the gusty wind howls. Judging by the recent bout of Melbourne weather, you’re planning on sticking around for awhile right?

One of the (many) good things about winter is I would have to say, is the food. Winter food is warm, comforting, rich and creamy. I can just about hear you gasp at the thought of eating fat loaded content that makes up winter food. But it’s ok, you have to eat these kinds of food to stay warm. So jump for joy (it will keep you warm) and rejoice in pulling out your slow cooker, large pots and casserole dishes. Embrace the cold I say! Type into google “winter food recipes” and revel in what your search comes up with. Cook up soups, hearty casseroles, beautiful roasts, warm self-saucing puddings, deliciously moist cakes or brownies, whatever tickles your fancy.

I personally think nothing beats a chicken pot pie. Tucking into your own little pot pie, made just for you is special, warm and soothing. They are fantastic also for when friends come round for dinner. I think there’s something quite special about individual serves. There is nothing better than seeing your guest’s eyes light up when a little pot pie is presented to them.

A while back I bought some lovely white ramekins because I was on a mad hunt to make little chocolate puddings. I unfortunately haven’t been bothered to try making them (they always seem to be a lot of effort, but I will tackle them one day) so decided to christen my ramekins by making chicken pot pies instead!

I must say, definitely winning.

 

Chicken pot pies

preparation time | 15 minutes

cooking time | 30 minutes

makes | 6 pot pies

6 smallish potatoes

4 medium carrots

1 medium zucchini

1 handful of green beans

1 brown onion

3 garlic cloves

1 tbs chilli powder (optional)

300mL thickened cream

150mL sour cream

1/4 cup white wine

2 tablespoons corn flour

Dash of olive oil

2 single chicken breasts (or 1 double breast)

2 sheets of puff pasty

1 egg yolk (to make egg wash)

1| Preheat oven to 180°C, or 160°C fan forced. Using a sharp knife, cut your vegetables and chicken into smallish cubes. It doesn’t matter if they aren’t all the same size, it adds a somewhat “rustic” quality to your cooking. Push the cloves of garlic through a garlic press, or cut super fine if you prefer / can be bothered.

2| In a pan, add the dash of olive oil over a medium heat. When hot, throw in the garlic and onion and brown. Add in the chicken and brown for a few minutes before adding in the vegetables. Stir so there’s a bit of colour on the vegies and chicken. Season with salt and pepper and chilli powder.

3| Pour in the cream, sour cream and white wine, stir to combine. Turn heat down to simmer so the sauce can thicken. After a few minutes, if you feel the sauce is not thick enough, in a small bowl combine the corn flour with a bit of the liquid mixture to form a smooth paste and stir it back in to the chicken and vegie mix.

4| Divide the mixture up into 6 ramekins and place on a tray (a baking or cookie tray will do), leave to cool for a bit.

5| Using a sharp knife, cut the sheets of puff pastry into squares.

6| Rub a bit of butter around the rims of each ramekin, place a puff pastry square over the top of each one and squish down a bit around the sides. Make a small cross on the top of each pie with a small knife.

7| Brush the tops of each of the pies with the egg yolk wash – this makes the pies nice and shiny!

8| Pop pies into the preheated oven and bake for about 15 minutes or so, or until tops are nice and golden brown.

9| Leave to cool for a few minutes before tucking in – they will be extremely hot and may burn your tongue (I am, of course, speaking from previous experience).