Zucchini Fritters with Roasted Tomatoes

These are a good starter and a nice way to present zucchini.  The Roasted Tomatoes are flavourful and work really well with the fritters.  From Food and Drink Autumn 2010.

Roasted Tomatoes
2 cups grape tomatoes, cut in half lengthwise
2 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground pepper

Zucchini Fritters
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground pepper
2 eggs
3/4 cup plain yogurt
1 1/2 cups shredded zucchini, approx 1 zucchini
1 tbsp chopped fresh herbs (basil, oregano, tarragon, thyme, parsley and or sage)
Vegetable oil

• For the roasted tomatoes, preheat oven to 400F.
• Line a rimmed baking sheet with parchment paper.  Combine tomatoes, garlic and oil in a bowl and season to taste with salt and pepper.  Place, cut side up on baking sheet.  Roast for about 25 minutes or until browned. Transfer to a bowl and let cool to room temperature.
• For the zucchini fritters, preheat oven to 300F.  Place an ovenproof cooling rack on a large baking sheet and place in the oven.
• Combine flour, baking soda, salt and pepper in a large bowl.  In another bowl, using a fork, whisk together eggs and yogurt.  Stir in zucchini and herbs.  Pour over flour mixture and combine with a fork just until evenly moistened.
• Heat a large nonstick skillet over medium heat.  Pour in a thin layer of oil an swirl to coat pan.  Drop a heaping tbsp of batter for each fritter into pan, being careful not to crowd the pan, and flatten slightly.  Cook for about 3 minutes or until dry around the edges and bottoms are browned.  Flip over and cooked through.  Transfer to rack in the oven.  Repeat with remaining batter, adding more oil and adjusting the heat as necessary between batches.
• Top hot fritters with roasted tomatoes and place on a serving platter.

Quickie Croissants

A quick and simple recipe that is very versatile.  Make them sweet or savoury depending on your tastebuds.

2 cups all purpose flour
1 tbsp sugar (use only if you are making sweet croissants)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cold butter, cut into chunks
1 cup plain yogurt
2 tbsp melted butter

Filling
(choose one)
1/4 cup grated Parmesan cheese
1 tbsp chopped fresh herbs
2 tbsp cinnamon sugar
1/4 cup grated chocolate

1. Preheat the oven to 425F and lightly grease a cookie sheet.
2. In a large bowl mix together the flour, sugar (if you're using it), baking powder, baking soda and salt.  Add the chunks of cold butter: Either cut in using a pastry blender, or process in a food processor until the mixture forms coarse crumbs.  Add the yogurt and mix just until it forms a soft dough that sticks together.
3. Turn out onto a floured surface and knead once or twice.  Divide the dough into two equal lumps.
4. Working with one lump of dough at a time, roll out on a floured surface into a fairly even circle 9 in across and 1/4 in thick.  Brush with melted butter and sprinkle evenly with half of whatever filling you've chosen to use.  With a sharp knife or pizza wheel, cut into 6 wedges.  Roll each wedge up, starting at the wide end and rolling toward the point, pressing lightly so it sticks.  Place point side down on the prepared cookie sheet and bend slightly to form a crescent.
5. Continue with the remaining wedges.  Repeat with the second lump of dough.
6. Bake for 8 to 10 minutes, just until lightly browned on the bottom and beginning to colour slightly on the top.

Makes 12 croissants.