Zucchini, kale & cheddar fritters

Inspired by a Nigel Slater recipe and having some zucchini to use, this recipe came about. The fritters are crispy and crunchy on the outside with soft vegetables inside. The flavour of zucchini shines through as well as some heat from a little bit of chili.

 

Nigel's original recipe specifies using dill and feta in these little cakes. I used fennel, basil and sharp cheddar. It's all about what ingredients you have to hand. If a recipe states certain things that you don't have, don't give up on it, improvise. This is usually where instinct takes over and the most luscious combinations are born.

 

Recipe : Zucchini, kale and cheddar fritters

1 zucchini

1 tsp oil and 1 tsp butter

1 small green chili pepper, seeded and chopped finely

1 clove garlic, peeled and chopped finely

1 handful of kale, shredded finely

3 mushrooms, chopped finely

1 tbsp each of chopped fresh basil, fennel and chives (or whatever takes your fancy)

Salt and pepper

1/4 cup of grated cheddar

1 egg, beaten

First, grate the zucchini onto some strong kitchen towel, gather up the ends to encase the zucchini inside and squeeze as much water out as possible. (Nigel suggests grating into a colander, sprinkling with salt and leaving the zucchini for 30 minutes. This draws out moisture. You can then squeeze more water out).

Heat the oil and butter over a medium heat in a frying pan and add the chili pepper, garlic, mushrooms and kale. Fry, stirring, until starting to brown and soften.

Add the zucchini and continue to cook for a few moments more to start softening it.

Add the herbs, stir well and then transfer to a bowl. Season with a good amount of salt and pepper.

Add the cheese and the beaten egg and stir to mix everything well.

Preheat the grill and place 3 mounds of the mixture onto a lightly oiled baking tray. Grill (broil) until they are brown and crispy on the outside, carefully turning once. Serve with some chili and tomato ketchup, if liked.