Yummy recipe

[AusWendy]

Hi All,

I cooked this on Friday night as a vegetarian starter. It was very
delicious and was popular with the kids.
The recipe states that it serves 4 as a main. I didn't find that at all, it
served 4 as an appetiser.

Aus Wendy

Zucchini fritters

1 cup of water
90 g butter
1/2 teaspoon salt
large pinch of sugar
1/4 cup plain flour sifted
4 x 55g eggs
500 gram zucchini - grated coarsely
6 mint leaves shredded
3 spring onions finely chopped
oil for shallow frying

Place the water, butter, salt and sugar in a small saucepan. Bring to the
boil slowly. Add the flour all at once and beat vigoruously over a low heat
with a wooden spoon until all ingredients are combined and the batter is
shiny and smooth.

Remove from the heat and turn the mixture in a bowl. Spread the mixture
around the bowl to help it cool. Beat in the eggs one at a time, beating
well after each addition. Squeeze excess water from the zucchini and stir
into the flour mixture with the mint and spring onions.

Heat about 2 cms of oil in a fry pan over medium heat. Add tablespoons of
mixture and cook in batches for 3 mins each side or until golden and puffed
slightly. Drain on paper towels and serve immediately.

Serves 4 as a main.

["Michael" @hotmail.com>]

It sounds like a choux pastry with water instead of milk, which of course is
most often used in profiteroles, (I've used the one below with success many
times, FWIW). Your recipe sounds nice and you could probably oven bake them
too. Cheeses like gruyere, jarlsberg and parmesan make nice savoury choux
pastry puffs too.

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
Pinch of freshly ground nutmeg

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream, for serving

Preheat the oven to 425 degrees F.

Heat the milk, butter, nutmeg, and salt over medium heat until scalded. When
the butter is melted, add the flour all at once and beat it with a wooden
spoon until the mixture comes together and forms a dough. Cook, stirring
constantly, over low heat for 2 minutes. The flour will begin to coat the
bottom of the pan. Dump the hot mixture into the bowl of a food processor
fitted with the steel blade. Add the eggs and pulse until the eggs are
incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip.
Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined
with parchment paper. You should have about 18 puffs. With a wet finger,
lightly press down the swirl at the top of each puff. (You can also use 2
spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake
for 20 minutes, or until lightly browned, then turn off the oven and allow
them to sit for another 10 minutes, until they sound hollow when tapped on
the bottom. Make a small slit in the side of each puff to allow the steam to
escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set
over simmering water and stir just until the chocolate melts. Add the honey
and coffee and stir until smooth. Set aside.

For serving, cut each profiterole in half crosswise, fill with a small scoop
of ice cream, replace the top, and drizzle with slightly warm chocolate
sauce.

Post by AusWendy
Hi All,
I cooked this on Friday night as a vegetarian starter. It was very
delicious and was popular with the kids.
The recipe states that it serves 4 as a main. I didn't find that at all,
it served 4 as an appetiser.
Aus Wendy
Zucchini fritters
1 cup of water
90 g butter
1/2 teaspoon salt
large pinch of sugar
1/4 cup plain flour sifted
4 x 55g eggs
500 gram zucchini - grated coarsely
6 mint leaves shredded
3 spring onions finely chopped
oil for shallow frying
Place the water, butter, salt and sugar in a small saucepan. Bring to the
boil slowly. Add the flour all at once and beat vigoruously over a low
heat with a wooden spoon until all ingredients are combined and the batter
is shiny and smooth.
Remove from the heat and turn the mixture in a bowl. Spread the mixture
around the bowl to help it cool. Beat in the eggs one at a time, beating
well after each addition. Squeeze excess water from the zucchini and stir
into the flour mixture with the mint and spring onions.
Heat about 2 cms of oil in a fry pan over medium heat. Add tablespoons of
mixture and cook in batches for 3 mins each side or until golden and
puffed slightly. Drain on paper towels and serve immediately.
Serves 4 as a main.

[AusWendy]

Post by "Michael" @hotmail.com>
It sounds like a choux pastry with water instead of milk, which of course
is most often used in profiteroles, (I've used the one below with success
many times, FWIW). Your recipe sounds nice and you could probably oven
bake them too. Cheeses like gruyere, jarlsberg and parmesan make nice
savoury choux pastry puffs too.

Yes it is a choux like pastry. They were certainly VERY light.

Im going to make some more and add some very finely diced bacon and as you
suggested some nice cheese.

Aus Wendy