Summer Harvest Baking Club Update

Summer took its time arriving in the Bay this year, but it's here and if you have a vegetable patch, you know it's going off. 

Our first Baking Club meet up of the year saw us enjoying cakes and slices made with peaches, plums and nectarines. Home made jams, sauces and pickles also graced the table. 

One of our members made up the following recipe to showcase the zucchinis, corn, and tomatoes she grew herself (thanks Michelle!)

Zucchini, Corn and Tomato Fritters

• 3 cups grated zucchini
• 1 whole diced tomato
• 1/2 cup corn
• 1/2 diced onion
• 1 tsp salt
• pepper to taste
• 1/2 cup self raising flour
• 1/4 cup grated parmesan
• 1/4 cup feta
• 2 cloves garlic, minced
• 2 large eggs
• oil for cooking

Grate the zucchini and strain it. Add in other ingredients and mix it all together. Cook by the tablespoon in a frypan with a little oil, and drain.

Serve with home-grown tomato sauce, tomato relish, and fresh tomatoes (because there are always so many tomatoes to use up!) Find recipes in Edmonds Classics: New Zealanders' favourite recipes. 

 

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