• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Smoked salmon on zucchini fritters

July 31, 2014 10:45 pm / Leave a Comment / Trudy

Smoked Salmon on Zucchini Fritters

We were invited to a Christmas in July in the mountains last weekend so I decided I would make these and serve them as one larger portion per person, plated up as entrée.

A great recipe to also make as smaller fritters for finger food, it is moist and a nice change from the standard blini.  It would also be delicious, warm for a posh brunch with some eggs from the steam oven!

For the entrée size make your fritters approximately 9cm in diameter.  I used a large cutter or ring, greased in the pan to make each one the perfect size and left the mix to set for a couple of minutes before removing.  Don’t overheat the pan as they will burn and not cook through.  Cook slowly and remove to cool on a wire rack.

To transport, stack each pancake between plastic wrap.  The options for the filling are up to you; cream cheese, ricotta or crème fraiche would all be excellent.  I did goats curd mixed with a little chopped dill.  Serve with some lemon, tiny capers, thinly sliced red onion and a few leaves tossed in a little dressing.

Ingredients:  Serves 12 as entrée or 40 as finger food

2½ cups coarsely grated zucchini
2 eggs, beaten
60g butter
2 spring onions finely sliced
1-2 tbsp. milk
¼ cup grated parmesan
½ tsp salt
black pepper
½ cup plain flour
¼ cup self raising flour

Method:

  1. Preheat flat char-grill plate or tepanyaki plate.  If you don’t have one then use a non stick frypan
  2. Combine all ingredients in a bowl and mix well until combined.
  3. Grease your cooking plate or frypan with a little olive oil spray.
  4. Spoon mixture into the ring onto char grill plate or frypan and cook on medium heat until you see small bubbles appear on the surface.  If you are making 12 as I did for entrée size be careful not to put too much mixture into the first batch as I ran a bit short by the last few.  Use about one and a half dessertspoons and spread into the ring with the back of the spoon.
  5. Turn, they should be well browned but not burnt.  They do take a while to cook, don’t turn too early.
  6. Cook on the other side until cooked through.

Serve with topping of your choice.

 

 

 

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Breakfast/Brunch, Christmas cookery, Dinner parties, Entrees, Fish, Party Food

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Mexican beef short-ribs
  • Chocolate & cherry panettone zucotto
  • Christmas mince pies
  • Time to make the Christmas pudding!
  • Beetroot & white bean soup

Latest Comments

  • Trudy on Tips & Tricks
  • Andrea on Tips & Tricks
  • Sera on French Almond & Raspberry Tart
  • Sera on 3 Minute Salmon & Udon Noodles
  • Sera on Chinese chicken drumsticks

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.