Zucchini cakes with dill and feta

More delicious little fried things from Nigel Slater (previous edition found here). These are so salty and delicious, the combination of dill and feta is not one I’ve tried before but definitely something I will be returning to in future. I wouldn’t normally say zucchini over courgette (spell check is this very instance trying to correct it to Puccini..) but I’m staying with the name of the original recipe for consistency.

You will need:

3 large zucchini

1 medium onion

small bunch of dill

1 large egg

3 tablespoons of plain flour

clove of garlic, olive oil, salt

Firstly, you want to remove some of the water from your zucchini by coarsely grating it into a colander, sprinkling it with salt and leaving it for 30 minutes. Wring out all the lovely juicy zucchini water (mmm) and pat dry with kitchen towel. Everything looks a little dramatic in a colander..at least to me.

Shallow fry finely chopped onion until it softens but stop before it colours, then stir in chopped garlic and your grated zucchini. When your vegetables are soft and lightly golden add flour and cook for a couple of minutes. Take off the heat, and add a beaten egg, crumbled feta, and chopped dill. Seasoning can be pretty light as feta is so salty, but a bit of black pepper is never a mistake.

The tricky part is in frying the cakes because the mixture is very delicate, handle with great care..to cook heat up three tablespoons of olive oil and fry spoonfuls of the mix on both sides until golden. Briefly drain off the oil on more kitchen paper. For some unknown reason I have decided to give centre-photo-stage to the most burnt one, please forgive me!

I only had a small quantity of dill to hand so these should really be much greener!

N. Slater suggests serving with coarse chutney, I would also suggest a homemade fresh salsa or some natural yoghurt with a squeeze of lemon.

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