zucchini – My Whisk and I

Bacon-Zucchini Fritters

February 15, 2024February 14, 2024by Karen ClaassenLeave a Comment

300 – 350g zucchini
15ml salt
375ml grated cheddar cheese
250ml chopped bacon, uncooked
6 eggs, whisked together
375ml flour
7,5ml baking powder
vegetable oil, for frying

Wash the zucchini under running water and dry them.
Grate into a bowl, sprinkle over the salt and leave to stand for 10 minutes.
Place the zucchini in a clean tea towel and twist and squeeze out as much of the liquid as you can.
Add the dry zucchini to a mixing bowl.
Fry the bacon bits until cooked and crispy, drain and add it to the zucchini.
Add the cheese and eggs and stir everything together.
Now add the flour and baking powder and stir to combine.
The batter should be thick enough so that it won’t spread in the pan – if it is too runny, add some more flour and if it is too stiff, add a few drops of water.
Place a frying pan over medium heat and add about 15ml of vegetable oil. Wait for the pan and oil to heat up.
Place about 30ml of batter into the pan and press down on it with the back of a spoon so that it is more or less even. You should get 3-4 fritters in an average frying pan – do not overcrowd them!
Fry the fritter for 3 minutes on the one side, flip it over and fry for another 2 minutes. Remove from the pan and keep warm.
Keep going until there is no batter left.
Serve the bacon-zucchini fritters warm as a snack or a side, or pack them at room temperature for a picnic or lunchbox.

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Vegetable Bake

October 24, 2023September 25, 2023by Karen ClaassenLeave a Comment

3 eggs
60ml + 60ml greek yoghurt
150ml vegetable oil
500ml flour
5ml baking powder
5ml smoked paprika
2,5ml white pepper
5ml salt
250ml grated mozzarella cheese
250ml crumbed feta cheese
250ml grated zucchini
125ml grated carrot
2 spring onions, sliced
30ml chopped parsley
45ml dried breadcrumbs
15ml sesame seeds

Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray.
Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together.
Add the flour, baking powder, paprika, pepper and salt.
Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter.
Mix the dried breadcrumbs and sesame seeds in a small bowl.
Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture.
Bake in the oven for 35 minutes.
Serve the vegetable bake with the remaining yoghurt drizzled over.

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Mushroom-Courgette Galette

October 12, 2022by Karen ClaassenLeave a Comment

1 store bought puff pastry
125g cream cheese, I use chive flavoured
250g smoked bacon, cubed/chopped
200g mushrooms, sliced
a handful of thyme leaves
5 courgettes, cut into 3-4cm long sticks
egg wash: 1 egg yolk + 30ml water whisked together

Preheat your oven to 190℃.
Roll out the pastry and cut as large a circle from it as the diameter allows.
Spread the cream cheese on the pastry, leaving a 3cm border on the outside.
Place a pan on medium-high heat and fry the bacon pieces until cooked. Spoon into a bowl.
Add the mushrooms and thyme leaves to the pan and fry until golden.
Add the courgette sticks to the mushrooms and stir-fry for 2 minutes.
Spoon into the bowl with the bacon and mix through.
Now spoon this mixture onto the cream cheese.
Fold the 3cm border of pastry over the filling and brush with the egg wash.
Bake the galette for 40 minutes.
Serve warm.

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Zucchini – Macaroni Bake

April 22, 2021April 21, 2021by Karen ClaassenLeave a Comment

250g macaroni, uncooked
1 onion, chopped
50g tomato paste
2 cloves garlic, minced
1 can chopped tomatoes
5ml salt
15ml sugar
375ml zucchini, grated
250g cheddar cheese, grated

Preheat your oven to 190℃.
Cook the macaroni according to the instructions on the packet.
Chop the onion and cook it in a small amount of vegetable oil until soft.
Add the tomato paste and garlic and fry for a minute more, while stirring around.
Now add the can of tomatoes, salt and sugar and stir to combine.
Cook on medium to low heat for 5 minutes.
Remove the saucepan from the heat and stir in the grated zucchini.
Add the cooked macaroni, zucchini mixture and the grated cheese in a mixing bowl.
Spoon the mixture into an ovenproof dish and bake for 30 minutes or until golden.
Serve with fresh, crusty bread.