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| Sapote ripening |
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| Sapote eaten after ripening |
Black Sapote is known as the Chocolate Pudding Fruit. Diospyros nigra is
a species of persimmon (Sapotaceae). Like so many fruit, it has been
cultured by the peoples of the Mexico, Central America and Colombia. The tropical
fruit “has more than three times the amount of Vitamin C than an orange does."
GET
2 cups of Barlotti beans (cooked)
3 med. zucchinis/ courgettes
1 plain bread roll
Some Pine nuts
1 egg
Some finely grated Parmesan cheese/ or feta
Some garlic
Some finely cut shallots
Some finely cut herbs (thyme, oregano, sage etc)
Pinch of black pepper (Tasmanian pepper)
A few spoons of flour
Olive oil
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DO
Cook
beans. Wash zucchinis and herbs. Grate zucchinis in long strips and
drain in sieve for 10 min. Soak the bread roll in some of the bean
cooking water for a few minutes. Beat one egg in a large bowl. Drain the beans and use a potato masher to make them smooth. Squeeze the liquid from the bread roll. Both the zucchinis and the bread should be very well drained! Add beans and bread and mix. Chop the garlic, shallots, herbs and pepper. Add with the cheese and nuts to the
mixture.
Leave mixture in the fridge for 30 min. or more. Should they feel 'soggy', add some flour to the mixture. Sprinkle some flour on a plate and form balls from the mixture. Flatten them on the flour, let them rest for a while.
Heat
oil. When the oil is hot
fry them till they are golden.
The fritters are best consumed hot on the first day. For two people you might want to do half of the measurements.
Serve with steamed taro or potatoes and green beans. A tzatziki cucumber salad complements the dish.
