Z Is For Zucchini

Z is for zucchini, or courgette in the UK. It is a summer squash that is a hybrid of the cucumber. It is usually harvested when it reaches 6-8 inches long, but can grow to over a metre if left. The longer it grows the fatter it gets too. Indeed zucchini are also known as baby marrows. They serve you well as a vegetable, suitable for boiling and baking, steaming and frying, and can be added to any dish cooked on either the stove top or in the oven. It is best to leave the skins on, unlike cucumber which is usually peeled as the skin can be bitter.

Our recipe for today is haloumi and courgette fritters. These are easy to make and very tasty as a light lunch served with salad and crusty bread.

Steps for cooking zucchini.

You need to grate a couple of hundred grams of haloumi cheese, and 2 large courgettes.
Finely chop 3 shallots (they taste much better than onion).
Mix all of these in a bowl with 2 tablespoons of plain flour and one large beaten egg.
Heat a little oil in a frying pan and drop one tablespoon of the mix per serving.
Fry until golden brown on both sides, should take about 2-3 minutes each side.
Delicious.

Z is also for zabaglione, a whipped custard type dessert made from eggs, sugar and wine, zebra cake, a type of Neapolitan effect cake, and zest, that wonderfully tasty grated rind from citrus fruits.

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