Jane's Delicious Garden Blog


Quick & Delicious

Posted in Garden Diary by Jane Griffiths on the January 31st, 2020

In summer, with the sun setting so late, I prefer not to spend hours cooking. After getting home from a dog walk, supper should be ready in about half an hour. Tonight’s meal took about that to prepare. Everything fresh from the garden.

* Sweetcorn fritters with curried yoghurt

* Zucchini salad with tomatoes, basil, feta and sprouts

* Sautéed eggplant slices

Grilled eggplant slices

* Slice a large eggplant and toss with flour and Herbes de Provence.

* Sauté on both sides in olive oil until browned on both sides and soft in the middle. Remove from heat and sprinkle with sea salt.

Sweetcorn fritters with curried yoghurt

The trick to making light and fluffy fritters is to use chickpea flour. Wheat flour creates wetter, denser fritters.

I never follow exact proportions when making fritters. You are aiming for a wet mixture that just holds together enough to be picked up in a spoon and dolloped into the oil.

* Mix together: chopped jalapeño, sliced spring onions, cooked sweetcorn kernels, salt, pepper and curry powder to taste.

* Add chickpea flour and baking powder (approximately one teaspoon to one cup of flour) and mix.

* Mix together one egg and a little milk. Add it to the centre of the veg and stir to incorporate. Add more milk as required.

* Heat sunflower oil in a frying pan and drop in spoonfuls of the batter. Cook over medium heat until browned on one side. Turn and cook the other side.

Zucchini salad with tomatoes, basil, purple beans, feta and sprouts

* While the fritters are cooking, julienne the zucchini and toss with feta, cherry tomatoes, basil, chopped fresh purple beans and sprouts.

* Mix together and dress with olive oil and balsamic.

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