Posts Tagged‘cheddar’

Zucchini Fritters

by KitchenRebel on July 3, 2014

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This has been the season of zucchini in my house. Zucchini has been plentiful and affordable at the farmers markets.

I’ve been cooking zucchini almost every day for couple of weeks.  These fritters are so easy to make. I was in the mood for a treat so I added cheese. And its the perfect way to sneak in extra veggies.

ingredients

3 cups zucchini, grated (I used 2 large zucchini)
1 teaspoon salt
1/4 corn muffin mix (or all purpose flour, corn flour or jiffy mix)
1/4 cup Parmesan Cheese
1/4 cup sharp cheddar cheese
1 green onion, sliced
2 large eggs, beaten
Pepper to taste
2-3 tablespoons olive oil for frying

instructions

  1. Grate zucchini, Sprinkle with salt and let sit for about 10 minutes. Rinse and drain. Using paper towels, or cheese cloth, squeeze out all excess water.
  2. In a large bowl combine all ingredients – zucchini, parmesan, cheddar, corn muffin mix (or flour) and beaten eggs.
  3. Season with pepper to taste. (I don’t usually add any extra salt with I use cheese)
  4. In a large pan, heat olive oil to medium high. Drop spoonfuls of zucchini batter into the pan, flattening them out with spatula or fork. Fry for 1-2 minutes until golden brown, flip over and brown the other side.
  5. Serve hot or cold.

Corn Bread Pudding with Spinach

by KitchenRebel on May 3, 2013

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This Corn Bread Pudding was the best thing I ate this week. A savoury bread pudding that will blow your mind. Cornbready, corny, light, moist and I rather loved the crusty, slightly salty brown crust.

I used spinach because I had spinach that needed using up. There are endless substitutions you could use instead – mushrooms, kale, bacon, broccoli, zucchini,chicken, shrimp..
A wonderful way to use up leftovers. This would be a great alternative to quiche for brunch.

Or with a meaty sauce..

Or cranberry sauce..

Ingredients
1 cup corn, Always eat organic corn!!
2 green onions, chopped
1 cup spinach, blanched and chopped.
1 cup self rising corn flour
4 eggs
1/4 cup parmesan cheese
1/4 cup cheddar cheese
1/2 cup milk
1 tbls butter, melted (optional, i usually omit the butter and we never miss it.)

Instructions

  1. In a large bowl add, corn, spinach, green onion, corn flour and cheeses
  2. In a small bowl, beat eggs, add milk.
  3. Add egg mixture to dry ingredients.
  4. Let sit for a 3-5 mins
  5. Preheat oven to 375.
  6. Butter an over proof dish, pour mixture into baking dish.
  7. Bake for 30-40 mins, or until just set and lightly browned.  Pudding will firm up considerably when it cools. I browned this one a little more than planned. (Damn you Amazon shopping!)

This was such a great side dish we almost forgot about the chicken. In fact I did! This bread pudding with a side salad made a wonderful lunch. I already can’t wait for tomorrow to have leftovers for lunch.

And don’t forget to save all the bits and any left overs if you have any.  Just wrap it plastic and pop it in the freezer. It will make a delicious addition to your next batch of breadcrumbs.
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