Exploring the restaurants in my backyard and cooking up a storm at MassachusEATS!
Mine didn't stick at all, but I seriously sprayed the pans.
"If you're lucky enough to live in the mountains, you're lucky enough."
I made Lisa Fain's slaw recipe today (it's National Zucchini Day!)
Nice both as a side with dinner and also in a wrap with some cold cuts for lunch.
I made these fritters last night and enjoyed them. I followed the recipe, cutting the zucchini into long, thin strips, but I see from the picture on smittenkitchen.com that she shredded the zucchini. I might try that the next time--soon, since I still have all the ingredients!
Zucchini, Ham, Basil and Ricotta Fritters
Adapted from Donna Hay Magazine, Issue 29/Smitten Kitchen
1 cup self-raising (self-rising) flour, sifted (1c + 1/2 tsp baking powder + 1/2 tsp salt)
20 grams (3/4 ounces) butter, melted [I translated this as 1 1/2 tablespoons]
1/3 cup (2 1/2 fluid ounces) milk
Sea salt and cracked black pepper
1/2 cup fresh ricotta cheese
1/4 cup torn basil leaves
75 grams (2 2/3 ounces) leg ham, torn
1 zucchini (courgette), cut into long, thin strips
Vegetable oil for shallow frying
Place the flour eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Coat the pan with oil and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.
Add additional oil if needed and repeat with the remaining batter. Cut into wedges to serve. Serves [at least] 2.