Can someone please tell me how on earth we ended up a week into May, remind me what day it is, hire a cleaning lady and get me a cup of tea?
I’ve been racing like a maniac to finish the artwork for the MCA Zine Fair so things may stay a bit quiet around these parts for a little while but we all still need to eat.
A while back I shared a pic of the goodie bag from an event I attended. Creating this recipe not only gave me an opportunity to use the saltbush leaves but I finally worked out the perfect ratio of ingredients for fritters.
For years I was essentially making pancakes with extra stuff added in and they never quite hit the mark. These cut way back on the batter part, using only enough to just hold the other ingredients together, and are exactly what I’ve been searching for.
If you can’t get your hands on saltbush just use finely sliced rocket/arugula, kale, chard or even extra zucchini. For those who have never heard of saltbush it is a plant that grows on very inhospitable land around Australia and is traditionally used to graze animals – saltbush fed lamb is a very prized product.
The folks at Outback Pride worked out a way to cultivate a culinary version of the plant and the result is a tender leaf with a salty bite. Traditional ‘bush tucker’ is becoming very popular these days and is showing up on restaurants all around Australia. There is some pretty cool stuff out there and I’ll be sharing a bit more about samphire and finger limes in the coming months too.
Oh, also, I just ran out of Pumpkin Spice Cake so a cookie to go with that tea would be nice too… What are you working on these days?
Corn, Zucchini & Salt Bush Fritters
- 1 c coarsely grated zucchini
- 1 c corn kernels
- 50g salt bush leaves, finely sliced*
- 1 egg, lightly whisked
- 1/4 c almond milk
- 1/4 c brown rice flour
- 1 tsp bush tomato seasoning*
- Mixed salad leaves, crumbled goat cheese
Combine all ingredients in a medium bowl and stir well. Set aside for 5 minutes and heat a skillet on medium.
Spray or brush pan with oil and scoop out fritter batter 1/4 c at a time. Cook fritters for 3-4 minutes on each side.
Makes 8 fritters. Serve with a green salad and crumbled goat cheese or poached eggs and avocado.
vegetarian // gluten free // dairy free // soy free