With our excessive harvest of zucchini from our urban garden after a week away on holiday, it can be a bit daunting to know what to do with monster sized zucchini. For me, over sized zucchinis are terrifying. They’re not exactly the tastiest of veggies and when faced with ones the size of watermelons all I can think of is zucchini soup, zucchini slice, zucchini fritters, and zucchini cake, which is ok, but just not inspiring enough for my tastebuds. Thankfully there are a lot of talented cooks out there in the blogosphere. Zucchini Hushpuppies by Miss Information caught my eye and when white cornmeal flour is replaced with polenta the result is like a bread, crunchy on the outside and light and cheesy on the inside. This recipe can take a little or a lot of grated zucchini (I pushed it to the max) and is nice topped with homemade roast garlic and seeded mustard mayo, tomato, avocado and grated cheese. The rest of our enormous zucchinis were grated in the food processor and frozen. There’s only so much zucchini you can deal with after all.
- 1 egg
- 1 cup of milk
- 2 cups of polenta, coarse or fine
- 2 tbsp SR flour
- 1 tsp onion powder
- 1 tsp salt
- 2 cups zucchini grated
- 1/2 cup cheddar cheese grated, extra for garnishing
- Vegetable oil for frying
Roast garlic seeded mustard mayonnaise
- 3 eggs
- 4 cloves of roasted garlic
- 1 tbsp white wine vinegar
- juice of one lemon
- 1 tbsp seeded mustard
- 1/2 tsp salt
- vegetable oil
In a small bowl or jug whisk together the egg and milk. In a medium bowl mix together the polenta, flour and onion powder. Add the zucchini and cheese and stir through.
Add the wet ingredients to the dry, string gently until combined. Rest the mixture while you make the mayonnaise.
To make the mayonnaise, in a blender or food processor, or using a stick blender in a medium sized jar or plastic container place garlic, vinegar, lemon, mustard and salt and blend together for a few seconds. With the motor running, slowly add the oil blending until it emulsifies and becomes thick and creamy. Taste for seasoning and adjust salt and/or acid to taste.
To cook the cakes, in a large frying pan over medium heat add the oil to about 3 inches deep and heat to 175℃ or until a small amount of polenta mixture dropped into the pan begins to bubble away and turn golden.
Form small rounds of the polenta mixture in your hands and flatten slightly into cakes. Place carefully into hot oil and fry until golden brown, 3-5 minutes, before turning over. Drain the cakes on paper-towelling and sprinkle with salt.
Serve the polenta cakes with garlic mayonnaise, tomato, avocado and grated cheddar cheese.