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www.RecipeFaire.com Presents:
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Courgette Rissoles
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by:
Dawn Coxwain
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Courgette Rissoles Recipe is an ingenious way to prepare zucchini (courgette) by using onion, scallions, garlic, proper bread, eggs, feta cheese, Greek Graviera cheese, fresh dill, flour and lemon wedges.
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INGREDIENTS
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1 1/4 lb. courgettes (zucchini)
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1/2 cup extra virgin olive oil
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1 large onion, finely chopped
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2 spring onions (scallions), green and white parts finely chopped
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1 garlic clove, crushed
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3 medium slices proper bread (not from a pre-sliced loaf)
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2 eggs, lightly beaten
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1/2 cup freshly grated Greek Graviera or Italian Parmesan cheese
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7 oz. feta cheese, crumbled
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3 to 4 tbsp finely chopped fresh dill or 1 tsp dried oregano
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1/2 cup plain (all-purpose) flour
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salt and ground black pepper
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lemon wedges, to serve
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DIRECTIONS
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1:
Bring a pan of lightly salted water to the boil. Slice the courgettes into 1 1/2 in. lengths and drop them into the boiling water. Cover and cook for about 10 minutes, or until very soft. Drain in a colander until they are cool enough to handle.
Heat 3 tbsp of the olive oil in a frying pan, add the onion and spring onions and sauté until translucent. Add the garlic, then, as soon as it becomes aromatic, take the pan off the heat.
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2:
Squeeze the courgettes with your hands, to extract as much water as possible, then place them in a large bowl. Add the fried onion and garlic mixture and mix well.
Toast the bread, cut off and discard the crusts, then break up the toast and crumb it in a food processor. Add the crumbs to the courgette mixture, with the eggs, feta, and grated Graviera or Parmesan.
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3:
Stir in the dill or oregano and add salt and pepper to taste. Mix well, using your hands to squeeze the mixture and make sure that all the ingredients are combined evenly. If the courgette mixture seems too wet, add a little flour.
Take about a heaped tablespoon of the courgette mixture, roll it into a round ball and press it lightly to make the typical rissole shape. Make more rissoles in the same way.
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4:
Coat the rissoles lightly in the flour and dust off any excess. Heat the remaining olive oil in a large non-stick frying pan and fry the rissoles, in batches if necessary, until they are crisp and brown, turning them over once or twice during cooking.
Drain the rissoles on a double layer of kitchen paper and serve on a warmed platter or on individual plates, with the lemon wedges for squeezing.
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