There are times when life gets too busy to post regularly. Our catering team has been hard at work, creating mouth watering food for a range of events: wakes, birthdays, concerts and more.
Our latest effort was this fabulous spread for a summer birthday: Thai chicken balls, Vietnamese prawn / duck rolls, tomato Bruschetta, zucchini and feta puffs with minted yoghurt, home made sausage rolls, savoury mini muffins, smoked salmon spread on cucumber rounds, and finished off with a fruit platter.
And while it’s our policy to keep fried food to a minimum, these zucchini and feta puffs have become one of our signature dishes. Here’s the recipe.
Zucchini and Feta Puffs
3 med zucchini; grated, drained in a colander
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
2 Tbs olive oil
1/2 cup milk, plus more as needed
2 Tbs onion
1 Tbs parsley
2 cloves garlic
1 cup feta crumbled
oil, for frying
1½ cups Greek yoghurt
1 cup mint leaves
1 tbsp lemon juice
1 Grate the zucchini, and drain for as long as possible. Or place in muslin and squeeze out the moisture.
2 Sift together the flour baking powder salt and pepper.
3 In a large bowl, beat the egg, olive oil, and milk.
4 Chop the onion, parsley and garlic in a food processor.
5 Add to the egg mixture.
6 Make a well in the flour and add the egg mixture. Add more milk to make a firm batter.
7 Add the drrined zucchini and feta, and mix in. Dont overwork.
8 Heat oil in a deep fryer.
9 Drop teaspoons of the batter into the hot oil and fry until golden.
10 Serve with yoghurt dip.
1 Place mint leaves and yoghurt in a food processor.
2 Process until combined.
3 Add lemon juice to taste.