Mum’s The Word Menu
ZUCCHINI FRITTERS
WITHBASILPESTO&EGG
PREP + COOK TIME 45 MINUTES (+ STANDING)
SERVES 83 medium zucchini (360g)
1½ teaspoons salt
4eggs
⅓ cup loosely packed fresh basil
leaves, chopped finely
½ cup (90g) rice flour
⅓ cup (80ml) water
cooking oil spray
¾ cup (210g) greek−style natural
yoghurt
⅓ cup loosely packed fresh basil leaves
lemon wedges, to serveBASIL PESTO
2 tablespoons finely grated parmesan
2 tablespoons pine nuts
2 tablespoons olive oil
1 clove garlic, crushed
1 cup firmly packed fresh basil leaves1 Make basilpesto.
2 Coarsely grate zucchini;place in
a sieve over a medium bowl. Add salt,
toss to combine; stand for 15 minutes.
Squeeze out excess moisture.
3 Separate 2 eggs. Combine zucchini,
2 egg yolks, basil, flour and the water
in a medium bowl; season.
4 Beat 2 egg whites in a small bowl
with an electric mixer until soft peaks
form. Fold the egg white into the
zucchini mixture.
5 Heat a large non−stick frying
pan over medium heat; spray lightly
with cooking oil spray. Cook level
tablespoons of fritters, in batches, for
2 minutes each side or until browned
and cooked through. Spray with more
oil as needed. Drain fritters on paper
towel; cover to keep warm.
6 Meanwhile,place remaining eggs
in a medium saucepan, cover with
cold water; bring to the boil. Boil for2 minutes; remove immediately and
refresh under cold water. Peel eggs,
quarter lengthways, then slice each
quarter in half crossways.
7 Serve fritters, topped with a
spoonful of yoghurt and basil pesto,
a piece of egg and a basil leaf.
Accompany with lemon wedges.BASIL PESTO
Blend or process ingredients until
mixtureformsapaste;seasontotaste.
Transfermixturetoasmallbowl;
cover surface with plastic wrap.
(Makes about ½ cup).COOK’S
NOTES
ZUCCHINI FRITTERS
WITH BASIL PESTO & EGG
The fritters and pesto can be
made a day ahead; refrigerate
in separate airtight containers.
To reheat fritters, place on an
oven tray in oven preheated to
100°C/80°C fan for 10 minutes
or until warmed through.AWW FOOD • ISSUE TWENTY SEVEN 17