After you have made these zucchini fritters once they will become one of your favorite quick meals!
Timing
| :00 | SLICE | Make oat mix, pit plums, make slice and put in oven |
| :07 | FRITTERS | Sauté onion, grate zucchini, make mixture, start first batch cooking |
| :15 | SALSA | Mix all ingredients |
| :18 | FRITTERS | Turn first batch |
| :19 | SALAD | Put Tofu Mayo ingredients into blender |
| :22 | FRITTERS | Remove first batch, put on second batch, attend to as required |
| :24 | SALAD | Combine ingredients and dressing |
| :28 | FRITTERS | Plate up and garnish |
| :29 | SLICE | Remove from oven, slice and plate |
| :30 | FINISH | Serve and enjoy! |
Curried Indian Zucchini Fritters
When you find out how easy these are to make you will make them all the time!
MAKES 20 SMALL OR 10 LARGE FRITTERS
Step 1—Sauté Onion & Add Spices
1 medium onion, finely diced
1 teaspoon oil
3 zucchini (courgette)
½ cup water (optional)
2 tablespoons sweet chili sauce
1 tablespoon black sesame seeds
1 teaspoon mild curry powder
2 cups chickpea (besan) flour
½ teaspoon salt
½ cup cilantro (fresh coriander)
In a large non-stick frying pan, sauté the onion and oil until the onion is clear.
Grate the zucchini with a hand grater using the largest holes.
Mix all the ingredients together in a mixing bowl. The moisture from the zucchini should make everything the right consistency. However, you may need to add up to ½ cup water.
Step 2—Fry Fritters & Garnish
oil for shallow frying
garnish: sweet chili sauce, salsa, or chutney
garnish: cilantro (fresh coriander)
Add the oil to the same pan and bring up to temperature. Spoon the fritter mix into the pan and let it spread out to form fritters. You may need to push the mix down and/or coax it into shape.
Cook for 4–5 minutes each side or until golden brown and cooked through.
Serve on a platter with sweet chili sauce, salsa, or chutney on the side or drizzled over the top.
Garnish with chopped cilantro.
Tip: You can substitute wholemeal flour for the chickpea flour in this recipe.
Tip: When making fritters I make a test one first to check flavor and the heat of the pan and to make sure everything sticks together.
Fresh, alive, and full of crunch.
MAKES 6 1-CUP SERVINGS
2 large red apples
2 big stalks celery
½ cup Tofu Mayo (see below)
1½ oz. (50 g. or 2–3 cups) baby spinach or other greens
1 tablespoon lemon juice
½ cup walnuts (optional)
Core and chop apples into 1-in. (2 cm.) cubes.
Slice celery into ½-in. (1 cm.) pieces.
Mix all ingredients in a serving bowl.
Tip: The apple will oxidize (go brown) quickly, so you need to prepare this salad close to serving time. Ensure you dress the apples quickly; this will help stop them from going brown.
Tofu Mayo
A healthy, lower-fat alternative to mayonnaise or aioli.
MAKES 2 CUPS
2 cups (12 oz. or 350 g.) firm tofu
1 tablespoon whole-grain (seeded) mustard
5 tablespoons lemon juice
1 tablespoon liquid honey
1 teaspoon salt
1 clove garlic
Put all ingredients into a blender and blend until smooth.
You may need to add a little more water to get the right consistency.
Tip: You can add a little turmeric if you want a yellow color.
A quick, easy, and tasty addition to any meal.
MAKES 2 CUPS
½ small red onion, finely chopped
½ red bell pepper (capsicum), finely chopped
1 small bunch of mint, finely chopped
17 oz. (500 g.) can crushed pineapple in own juice, drained
3 tablespoons lemon juice
sprinkle of cayenne pepper (optional)
Finely chop onion, bell pepper, and mint.
Combine all ingredients in a serving bowl.
Tip: This salsa is best eaten fresh. It does not taste the same the next day.
Lovely, healthy, sweet option. This recipe is versatile—try other canned fruit like apricots, apples, or peaches.
MAKES 8 LARGE BARS OR 16 SMALL BARS
3 cups quick oats (fine rolled oats)
½ cup sesame seeds
½ cup ground almonds
¼ cup sliced almonds
½ cup shredded coconut
4 tablespoons oil
¾ cup liquid honey
2 teaspoons ginger puree
3 14-oz. (400 g.) cans black plums (about 3 cups or 12 plums)
garnish: sliced almonds (optional)
Mix all dry ingredients together in a large mixing bowl.
Add the oil, honey, and ginger and mix well.
Select an oven dish approximately 8 x 12 in. (20 x 30 cm.) and brush lightly with oil.
Firmly press half the mixture into the oven dish.
Drain the plums well and take out any pits. Crush plums with your fingers, place on top of the oat base, and press down.
Sprinkle the remaining oat mix evenly on top of the plums and press down evenly. Spray or brush a little oil on top to prevent slice from burning.
Bake for 25 minutes at 350°F (180°C) or until golden brown.
Cool and cut into bars with a serrated knife.
