Tag-Archive for » Appetizer «
These are great little fritters which make for a wonderful appetizer or as a finger food for a party. I did add more parmesan cheese than listed and I also had to up the flour amount apart from that I made as directed and they were delicious. I served ours with a basil pesto mayonnaise which went really well with these. To make the mayonnaise just mix some mayo with either homemade or store bought basil pesto, real simple. This recipe came from one of my recipe swap partners this month to read more reviews on this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Eggs
1 Garlic clove (I used 2)
1/2 Teaspoon salt
3 Cups courgettes, grated
1/4 Cup parmesan cheese, grated (I added about 1/2 cup)
1/2 Cup self-raising flour, approx (I needed more flour)
Oil
Method
1. Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
2. Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
3. Drop batter into hot oil to make small fritters. Turn over when golden brown.
Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce. I served ours with a basil pesto mayonnaise.
All photos taken by me unless otherwise stated.
This is a great appetizer recipe or you could make it as a light meal with salad and crusty bread or for a delicious lunch. I love portabella mushrooms but could not get any the other night when I made these so I used large brown and served 2 per person. If you would like to see other photos of this recipe or read other reviews please click here.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
6 Large portabella mushrooms
1 Medium onion, minced
1 Garlic clove, crushed
Olive oil (for frying)
1/2 Cup breadcrumbs
1/2 Cup white wine (or pale sherry )
1/2 Cup grated parmesan cheese or pecorino cheese
Chopped fresh parsley
4-8 Tablespoons melted butter
3 Finely chopped fresh sage leaves
Dried rosemary
Salt and black pepper
Method
1. Remove the stalks from the mushrooms and chop.
2. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
3. Mix the breadcrumbs, parsley, herbs and cheese together.
4. Add the wine and melted butter to the saucepan, then add the dry ingredients.
5. Season to taste with salt and pepper.
6. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
7. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden.
8. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.
All photos taken by me unless otherwise stated.
