Sunday, June 6, 2010
Winter came down on us all heavy with eerie fog and unrelenting rains. We woke with frosted noses and breath that billowed and misted before us. The cold was so crisp we dared not speak should our voices shatter its chill. The only way to stop Winter from freezing us solid was to wrap ourselves in a thousand layers of woolen knits and feather doonas.
Spindled like a caterpillar in a cocoon I could only bring one hand out into the icy air to feed myself, therefore finger food was the winning choice for days too cold to eat two-handed food.
I didn't expect much from the humble fritter but I was unexpectedly pleased with these delicate morsels; eaten until the central heating made it possible to come out of hibernation in search of larger cutlery-required meals.
prep time: 11mins.
cooking time: 16mins. 4mins per side.
taste: 3.5/5. Good for a zucchini fritter.
I have had a lot of trouble with fritters in the past, mostly due to their tendency to fall apart once they hit the hot oil. These somehow miraculously remained intact.
The zucchini added a cool, subtly grassy flavour that helped to tone down the saltiness of the squeaky haloumi and acidity of the lemon. The dill added a wonderful flavour and the texture overall was quite pleasant. They weren't show stoppers but we did all help ourselves to two or three during dinner.
Despite squeezing as hard as I could, I found that whilst the first fritters were frying some zucchini liquid had pooled in the remaining batter. My step-mother told me her trick is to grate the zucchini the night before and place it in a bowl so that the next morning all of the liquid has pooled and you merely tip it out and use the drained zucchini.
I omitted the spring onions.
Would I make it again: Yes unless I find a better zucchini fritter recipe.
recipe: Haloumi, dill & zucchini fritters