In the November 2009 issue of ‘Burke’s Backyard’ magazine, on sale Monday October 26, our popular Kitchen Garden section is all about growing zucchini and squash. As well as giving you all the gardening tips you’ll need to grow your own zucchini, in the ‘Burke’s Backyard’ magazine Tracy Rutherford has two great zucchini recipes for you to try:
• Zucchini pizza bianca (pizza topped with sliced zucchini and feta cheese)
• Stuffed zucchini flowers
And for Don’s 2UE listeners we have another, bonus zucchini recipe, Tracy Rutherford’s Zucchini and Haloumi fritters. Adults will love them, but these are also a great way to get the kids to enjoy eating zucchinis.
Tracy Rutherford’s zucchini and haloumi fritters
Preparation time: 20 minutes
Cooking time: about 15 minutes
Makes: about 20
500g zucchini, coarsely grated
180g packet haloumi, coarsely grated
3 spring onions, finely sliced
2 tablespoons finely shredded mint
1 garlic clove, crushed
1/3 cup self-raising flour
2 eggs, separated
light olive oil, for cooking
lemon wedges, to serve
1. Place the zucchini into a clean tea towel and squeeze over the sink to remove as much liquid as possible. Place into a large bowl with the haloumi, onion, mint, garlic, flour and egg yolks and mix well.
2. Using electric beaters, beat the egg whites until soft peaks form. Fold into the zucchini mixture.
3. Heat 3mm of olive oil in a large, non-stick frying pan. Drop heaped tablespoons of the mixture into the pan and flatten slightly. Cook over medium heat for about 2 minutes each side, until golden brown and cooked through. Repeat with remaining mixture. Serve warm or at room temperature, with lemon wedges on the side.