Fritters for breakfast lunch or dinner, these simple to make little gems are the mainstay of any meal. There are so many variations and lots of recipes out there. One of the most famous versions is Bill Granger’s iconic Sweet Corn Fritters. They’re on the menu at Granger and Co in London and at the original Bills in my home town Sydney. They are pretty good, wherever you eat them.
I have also blogged in the past Gordon Ramsay’s Halloumi, Zucchini amd Herb Cakes, see here for the post. These fritters are good, too.
But these bright green numbers are so easy to make and really tasty, and are currently high on my list of go-to recipes for lunch or dinner.
They are based on a recipe from Hugh Hamilton Wines, in McLaren Vale in South Australia, although I haven’t been able to find the original recipe when researching for this post.
What I love about these fritters is that they keep their green colour on the outside and inside. And when you cut them open, the halloumi is still a little bit oozy! Lovely.
2 large zucchini 1 red onion 150g halloumi Zest of a lemon 1 teaspoon fresh thyme leaves 1/2 cup plain flour 1 free-range egg, lightly beaten
Preheat oven to 180 degrees C fan-forced. Line a baking tray with baking paper. Coarsely grate the zucchini and red onion using the large holes of a box grater. Squeeze the grated zucchini and onion to remove excess liquid. The best way to to do this is using your hands, squeezing a handful at a time. Transfer the grated vegetables to a bowl. Now grate the halloumi in the same way. Add the lemon, thyme leaves and halloumi to the bowl and mix. Stir in the flour and egg, and season with sea salt and black pepper. Roll heaped tablespoons of the mixture into rough balls and place onto the baking tray. The mixture is quite wet, but don’t worry, as they will keep their shape as they bake. Bake for 25 – 30 minutes or until golden and firm. The edges may be a little dark – this just adds to the rustic effect! Serve with sour cream or Greek yoghurt, and chilli jam or sweet chilli sauce, and a big green salad on the side. Delish!
You can never have too much pavlova in my opinion. It’s a truly luscious dessert, that’s as perfect on a hot summer’s day as in mid winter. Serve it with tropical fruits, berries or lemon curd in summer, or warming poached quince or chocolate and hazelnuts in winter.
I have had a pavlova week! Last weekend in Sydney there were summer lunches and barbecues planned to mark Australia Day. You might notice I don’t use the word celebrate, as there is a rising tide of discussion about whether we should mark this day on the 26 January or indeed mark it at all. But I leave that discussion for another post.
Notwithstanding, many pavlovas would have been dutifully made and consumed last week! I didn’t actually make a pavlova, but I did get very involved in the efforts of my friends to produce this famous dessert for their Australia Day lunch.
One friend, a novice cook, sort my advice about pavlova making via text over several days! I found it quite stressful, trying to give the right advice without watching the work in progress. I sent a link to my own pavlova recipes in this blog as well as a helpful YouTube video I found. I was so relieved to hear that the pavlova was a big success – the photos looked great!
Over the weekend I stayed with my friends in beautiful Palm Beach, the Architect and the Delegator, mentioned before in this blog.
The Architect was making his famous pavlova, and I was lucky enough to watch him in action. The recipe comes from that wonderful cook Maggie Beer, but the Architect has now made the pavlova his own, putting his own inimitable stamp on it.
I’ve blogged the original pav before, see here, but I’m doing it again as I have picked up a few tricks and tips watching the Architect in action.
In this version, we made blackberries the star, as they are so plentiful and delicious in high summer. We added raspberries as in the original recipe too, for colour. I laughingly say “we”, as I was giving a little advice, but it was the Architect’s creation!
So here is the recipe. I can only say that that it’s so worth making – it’s absolutely delicious!
6 free-range egg whites
Pinch of salt
2 cups (475 g) caster sugar
1 tbl cornflour
1 tablespoon white vinegar
1/2 cup macadamias
500 mls thickened cream
250 g creme fraiche
250 g blackberries
250 g raspberries
Preheat oven to 140 degrees C fan forced. My experience with pavlovas is that you need this low temperature. Some recipes suggest higher, but I really think low is best. You can always cook a little longer if you’re worried the pav is not done.
Draw 3 x 22 cm circles on baking paper and place the paper on 3 oven trays.
Beat the egg whites and salt in a large bowl with an electric mixer until soft peaks form. Don’t over beat at this stage as you can actually beat the air out and the whites will flop!
Ideally a stand mixer is best, but the Architect used hand electric beaters. If you use these you will need an assistant to spoon in the sugar for the next stage. . Luckily I was there to assist!
Gradually add the sugar, a tablespoon full at a time, beating well after each addition until the sugar is dissolved. When all the sugar has been added, best for another minute to make sure all the sugar is dissolved and the mixture is not grainy. To test, squash a little piece of meringue between thumb and forefinger and it should should feel smooth.
Fold in the cornflour and vinegar. Now spread the meringue evenly onto the circles. This is where the Architect used his incredible skills, judging exactly how much meringue to spoon onto each circle. You want the discs to be flattish, as you will be layering them, but a few rustic peaks are definitely ok!
Bake the meringue discs for about 40 minutes. They should look dry and crisp on the outside. Turn the oven off and leave the discs to cool on the trays in the oven.
Lightly toast the macadamias in a frying pan over a medium heat until they are golden to light brown.
Whip the cream in a large bowl and then stir in the crème fraiche.
To assemble, place 1 meringue disc on a large serving plate, spread with 1/3 cream mixture and top with 1/3 of the blackberries and raspberries. Place the second meringue disc on top, then another 1/3 cream mixture and 1/3 berries. Top with the remaining meringue disc and decorate, as artfully as you like, with the remaining cream mixture, blackberries and raspberries, and the toasted macadamias.
PS The left over pavlova, while looking a little messy, is so worth fighting friends and family for!