What happened to spring? Just as we had become accustomed to the longer days and the prospect of being exposed to copious amounts of UV rays; the sunshine and fair weather plays a game of hide-and-seek. The past week has been incredibly rainy, and I mean the kind of unrelenting rain that falls sideways and no amount of umbrella cover can shield you from its downpour.
If only we could marshal the clouds into one corner of Sydney- over the catchment area that is, and we could still enjoy lovely weather everywhere else. I think that technology is still several years away. So for now all I can do is call out and say- spring come back!
So when stuck at home, craving for a little bit of spring weather the second best thing to do is eat spring. Yes eat spring. I needed a little pick me up to graze on before going out to dinner with a friend and brave the cold and wet outside. This was the perfect thing. Fresh, light and a cinch to make. And odds are most of the ingredients are already in your kitchen, aside from the zucchini that you may have to go out and buy, the rest are stock ingredients that’s in everyone’s pantry.
I know most of you are aware that there is no room in my kitchen for a deep fryer; that real estate will just never be available on my kitchen countertop, but for a little bit of shallow-frying action, I can happily acquiesce in.
And I apologise if this post is sounding a little lax and uninspired but it’s just been one of those days, week even, where all you want to do is run for the covers, grab a DVD and some of these puffs and literally fritter the night away.
Perhaps I’ll be a little more enthused when the sun perks up from its slumber. But as for now, I’m revelling in this opportunity to lounge and laze and until spring comes back and hoists me out this recliner.
Lemon and Zucchini Puffs
from Donna Hay Magazine Issue 35
FOR THE PUFFS
3 x 150g large zucchini (courgettes) shaved into ribbons
¼ cup thinly sliced mint leaves
¼ cup self-raising flour
sea salt and cracked black pepper
vegetable oil for shallow-frying
FOR THE LEMON AIOLI
2 egg yolks
2 tsp white wine vinegar
1 garlic clove crushed
2 tsp lemon juice
1 cup olive oil
TO MAKE THE LEMON AIOLI
Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
TO MAKE THE PUFFS
Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
Heat 1cm of oil in a large non-stick frypan over medium heat.
Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
Serve with lemon aioli.