Wednesday 19 December 2012

Zucchini Pancakes or Fritters

I made these two nights ago and they were tasty and fluffy, quite nice cold too if you have leftovers.

You'll need ...

2-3 cups of grated zucchini
1/2 cup of wholemeal flour
1/4 cup of parmesan or cheddar cheese
3 finely chopped spring onions
1/2 teaspoon of baking powder
2 eggs
salt and pepper

Make a batter by mixing the whole lot together and shallow fry until brown on both sides, serve and enjoy.

This next recipe comes from The Thrifty Kitchen by Suzanne Gibbs and her daughter, Kate Gibbs. I have made a few changes.

Crispy Coconut Oat Biscuits

You'll need

250 gms softened butter
2/3 cup brown sugar
1 egg
2 T treacle or golden syrup
1 cup bran, I used oat bran
3/4 cup wholemeal flour
1 cup of white flour
1 t baking powder
1 cup of dessicated coconut
1/2 cup seeds or chopped nuts
1/2 cup sultanas

Cream the butter and work in the sugar, egg and treacle or syrup
Fold in the remaining ingredients and knead lightly
Shape into golf ball sized balls and place on greased trays, press lightly
Bake at 180C for around 20 minutes

I made 20 last time and they are lovely big biscuits which freeze well.

Speaking of food have you tried Narelle's Apricot Slice yet? It lasts well, requires no cooking and makes a beautiful gift, my apricots are waiting in the pantry! I can't believe I don't have a photo but you can enjoy looking at Narelle's pics :)

I'm laughing because a certain Funny Bunny just ran in here as fast as he could and went straight back out again! Yesterday I spent some time looking at vintage rabbit images on-line...this one was painted in 1503, it's a hare I believe and I really like it...Elizabeth is painting Twitch at the moment but having lots of trouble with the variations of colour in his coat. I can't wait 'til she's finished.

Bye bye for now,
Love from Sue

1 comment:

  1. Perfect timing, I was thinking of making vegetable fritters for dinner. Of course I did make a few changes. I browned a small onion, added a handful of mung bean shoots and used gluten free flour and besan flour plus some fresh herb...yum!
    Thanks Sue