Recipe: Zucchini Fritters with Saffron Aioli and Dill

From the magnicent Lord Howe Island Cookbook

Contributed articles and stories
Subscribe to VisitVineyards.com
Kingfish, Quinoa, Tabouli and Tahini from The Lord Howe Island Cookbook

Kingfish, Quinoa, Tabouli and Tahini from The Lord Howe Island Cookbook [©Nikki To]

Zucchini Fritters from the Lord Howe Island Cookbook
Lord Howe Island - a classic view
Lord Howe Island - white tern
<i>The Lord Howe Island Cookbook</i> by Dani Rourke and Luke Hanson

 

The Lord Howe Island Cookbook brilliantly reflects its home. The sense of place, people and food is palpable. So much so that Robyn decreed it one of the best culinary travel books in her review and we know she sees a lot of food, wine and travel books!

Dani Rourke and Luke Hanson of Pinetrees Lodge put this gem together combiniing 150+ recipes with glorious photography of the food and the magnificent natural setting of the island.

Lord Howe Island is on the World Heritage List and of course, on many a bucket list too. If it's a place looming large in in your travel dreams then getting a copy of this cookbook could well prompt more definite plans. If getting to Lord Howe isn't possible for you at the moment, then you could try whipping up some of the recipes inspired by the island, starting with this one:

 

Zucchini Fritters with Saffron Aioli and Dill

Makes 24 | 40 minutes preparation | 10 minutes cooking 

INGREDIENTS

Saffron Aioli

  • 1 pinch saffron threads
  • 2 free-range egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 clove sweet roasted garlic
  • 200ml olive oil
  • ½  teaspoon sea salt
  • ½  lemon  

Zucchini Fritters

  • 3 zucchini
  • 2 teaspoons sea salt
  • 2 cloves sweet roasted garlic
  • 100 g crumbled feta
  • ½  bunch flat-leaf parsley, roughly chopped
  • 4 springs of mint leaves, roughly chopped
  • Finely grated zest of 1 lemon
  • 100g butter
  • 120ml milk
  • 150g (1 cup) flour
  • 3 free-range eggs
  • Vegetable oil for deep frying 

METHOD - Aioli:

To make the saffron aioli, soak the saffron in 2 tablespoons of warm water to draw out the colour and flavour. Saffron is soluble in water but not oil, so this needs to be dome before you add it to the aioli.

Using a  blender, mix together the egg yolks, mustard, vinegar and garlic. Drizzle in the olive oil very slowly, drop by drop, blending continually. Once the aioli starts to thicken, add the oil in a  slow, steady stream.

When all the oil has been added, mix in the saffron water and salt. Finish with a squeeze of fresh lemon juice.

Store in the fridge while preparing the remaining ingredients. 

METHOD - Fritters:

Sprinkle the grated zucchini with the sea salt and allow to stand for 20 minutes. The salt will draw moisture from the zucchini.

To make a choux paste, fill a medium saucepan with 120ml of water, then add the butter and milk. Bring to the boil and cook until the butter has melted.

Add the flour and stir well. The flour will thicken and form a paste. Continue to cook, stirring continually, until the paste does away from the side of the pan. Remove from the heat and set aside to cool for 20 minutes.

Place the paste into a metal bowl, and using an electric mixer beat in the eggs one at a time. Beat for 5 minutes until very smooth and glossy.

After 20 minutes, place the zucchini mixture in a clean tea towel. Bring the corners together and twist. This will remove any excess liquid.

Mix the zucchini with the choir paste. Add in the garlic, eschalots, feta, chopped herbs and lemon zest.

Half-fill a deep-fryer or saucepan with vegetable oil and heat to 170c.

Using 2 dessert spoons, form the mixture into oval shaped quenelle shapes. Spoon the mixture directly onto the hot oil and fry for about 3-4 minutes or until golden brown and cooked through. Remove the fritters from the oil and drain on a paper towel.

To serve

Garnish the fritters with dill, sliced apple and crumbled walnuts if desired. Serve on a plate with saffron aioli on the side. 

This recipe by Alasdair Nicolson and photograph by Nikki Toe are from The Lord Howe Island Cookbook by Dani Rourke and Luke Hanson and reproduced here with the kind permission of the authors and Pinetrees.

Read more in our full review of The  Lord Howe Island Cookbook here »

And in the press release here »

See links below for further recipes and articles.

Regions

  • Lord Howe Island (NSW)

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

July 17th, 2018
 
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?

Subscribe

Kerry's corner - your free benefits

Advertisement

Competitions