Zucchini and Feta Puffs

27 Jan

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.

Jan 12 2014 3 Jan 12 2014 2Jan 12 2014 1 




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
1                   egg
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

Yoghurt Dip
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.

Yoghurt Dip
1  Place mint leaves and yoghurt in a food processor.
2  Process until combined.
3  Add lemon juice to taste.