I’ve been sick for the last couple of days. I think it’s from walking through all those puddles. Everyone knows germs get in through your feet, that’s why moms insist that their kids wear socks.
When I’m sick I crave comfort foods. One of my favourite comfort foods is french fries, but I wasn’t about to start peeling potatoes in my current state. So I started thinking about what else could satisfy my craving for deep-fried goodness. It hit me as I was looking through the vegetables in my fridge: zucchini fritters.
But I didn’t just want fritters. I wanted something cheesy to dip them in. The only cheese I had was goat cheese. Goat cheese dip sounded pretty good to me. Since I’m sick I decided to throw something healthy into the mix, the first cherry tomatoes from my balcony tomato plant.
The fritters and dip were delicious, but to be honest my favourite part of the meal were the tomatoes. There was something so satisfying about eating fresh tomatoes, bursting with flavour, that I grew myself.
- 1 medium zucchini, grated
- 1/2 tsp salt
- zest of 1 lemon
- a handful of parsley, chopped
- chives, chopped
- 1 egg
- 1/2 cup flour
- oil for frying
- Combine the zucchini, salt, parsley, chives, egg and pepper in a bowl. Mix well.
- Add the flour and mix until there are no lumps of flour.
- Heat the oil in a small pan. Using a tablespoon take a small amount and make a ball with the batter.
- Fry 4 or 5 of the balls for 2-3 minutes a side until golden brown.
- Once cooked place on a paper towel lined plate to drain the oil.
Goat Cheese Dip
- 140 gram package goat cheese
- 1/2 cup yogurt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp salt
- chives for garnish
- Mix all ingredients except for the chives in a small bowl until well combined. If the mixture is too thick and more yogurt.
- Top with chopped chives.