NZ Gardener - Garden Diary 2018 - - Harvest Recipes -

Make Emma Boyd’s CORN, CO­RIAN­DER & ZUC­CHINI FRITTERS to feed a crowd. The zingy nec­tarine and cu­cum­ber salsa pairs beau­ti­fully with the fritters.

INGREDIENTS FRITTERS • 3 cobs corn, husks re­moved • 1 large zuc­chini (about 150g), coarsely grated • 3 spring onions, sliced thinly on the di­ag­o­nal • ½ cup co­rian­der, roughly chopped • 100g feta cheese, crum­bled finely • grated zest 2 limes • 3 eggs, lightly beaten • 50g flour • ½ tea­spoon smoked paprika • olive oil for fry­ing

METHOD Boil the corn in a saucepan of wa­ter for 2 min­utes. Drain, cut the ker­nels from the corn and put into a large bowl along with the zuc­chini, spring onions, co­rian­der, feta and lime zest. Add the eggs and mix well be­fore sift­ing in the flour and paprika, sea­son­ing with sea salt and mix­ing again to com­bine.

In a heavy-bot­tomed fry­ing pan, heat about 1 tea­spoon of oil. Put large ta­ble­spoons of mix­ture into the pan and fry un­til golden, flip and do the same on the other side. Add a lit­tle more oil to the pan if nec­es­sary and re­peat with the re­main­ing mix­ture. Serve with the nec­tarine salsa.

INGREDIENTS SALSA • 3 nec­tarines, diced • cu­cum­ber (150g), diced • medium red onion, finely chopped • ½ co­rian­der, roughly chopped • juice of 2 limes

METHOD In a small bowl com­bine the nec­tarines, cu­cum­ber, red onion and co­rian­der. Pour over the lime juice and mix well be­fore serv­ing. This salsa would also be de­li­cious with the ad­di­tion of a chopped red chilli, with or without the seeds de­pend­ing on your taste.

Get Grow­ing reader Brenda Meech likes to serve up THAI SWEET CORN FRITTERS. “Adding chopped kaf­fir lime leaves, Thai basil and a ta­ble­spoon of Thai red curry paste takes the hum­ble sweet corn frit­ter to a whole new gas­tro­nomic level. I serve them with sticky rice and sweet chilli sauce.”

An­other reader Chrissie Terp­stra says she is look­ing for­ward to mak­ing two recipes this sum­mer that use sweet­corn and zuc­chini. “The first are “ZUCANOES” made with any zuc­chini, gem squash or scal­lop­ini and stuffed with sautéed onion, chopped zuc­chini flesh, corn and maybe some ba­con or cheese and baked un­til de­li­cious. Then there’s ZUC­CHINI QUESADILLAS which have corn, sautéed onion, grated zuc­chini, gar­lic, chilli and sea­son­ings. Brush one side of tor­tillas with oil. Add the fill­ing, chopped co­rian­der and grated, smoked cheese and ei­ther top with an­other tor­tilla or fold in half and bake in a hot oven for about 10 min­utes. Corn fritters and sweet­corn and ku­mara chow­der are also favourites of mine, but the first feed of sweet­corn is al­ways had with but­ter and ground black pepper, sim­ply be­cause it can’t be beat!”

Do you like your sweet corn on the bar­be­cue? Try Sun­day mag­a­zine Sam Man­ner­ing’s flavour­some GRILLED SWEET CORN WITH PAPRIKA AND CU­MIN.

INGREDIENTS • 6 whole sweet­corn, husks on • 3 ta­ble­spoons may­on­naise or aioli • 1 tea­spoon sweet paprika • 1 tea­spoon cu­min seeds • zest and juice of ½ lemon • salt and pepper • good Parme­san, to serve

METHOD Pull husks back from sweet­corn, but don’t re­move them (you can use these as han­dles when you eat). Re­move and dis­card silk threads. Soak corn in a sink or con­tainer of cold wa­ter for about an hour. Re­move and shake off any ex­cess wa­ter.

Take a lid­ded pot large enough to fit the corn, fill with wa­ter and bring to a gen­tle sim­mer over a medium heat. Add the corn and cook for no more than 10 min­utes. Drain and cool a lit­tle.

In a small bowl, com­bine mayo, paprika, cu­min, lemon zest and juice, a lit­tle bit of salt and pepper and com­bine. Us­ing your hands, lib­er­ally smear mix­ture over the cob.

Heat bar­be­cue or a hot grill to high. Place sweet­corn on grill and cook all over for about 6-7 min­utes un­til the en­tire sur­face has been caramelised. Re­move from heat, trans­fer to a serv­ing plat­ter and finely grate a gen­er­ous amount of Parme­san over the top. Serve im­me­di­ately.

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