I am always looking for new vegetarian dishes, so when I came across a vegetarian book for only $5 I bought it. I have made about five recipes from the book so far and have liked all of them. I made these as a side to go along with baked chicken. I did not use a skillet to make the fritters, I cut out all of the oil by making them on my cast iron skillet. This makes enough for 4 people.
- 2-3 zucchini
- 1 garlic clove, crushed
- 3 scallions, finely sliced
- 4 1/2 oz feta cheese, crumbled
- 2 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh dill, finely chopped
- 1/2 tsp. nutmeg
- 2 Tbsp. flour
- pepper
- 2 eggs
- 2 Tbsp. olive oil
- 1 1/4 c. lot fat plain yogurt
- 1/4 cucumber, diced
- 1 Tbsp. fresh dill, finely chopped
- pepper
- Grate the zucchini into a clean dish towel and cover with another. Pat well and let stand for 10 minutes until zucchini are dry.
- Meanwhile, to make the dip, mix the yogurt, cucumber, dill and pepper in a serving bowl. Cover and let chill.
- Tip the zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmegs, flour and pepper. Beat eggs in a separate bowl and stir into the zucchini mixture- the batter will be quite lumpy and uneven but this is fine.
- Heat the oil in a large, wide pan over medium heat. Drop 4 tablespoonfuls of the batter into the skillet, with space in between and cook for 2-3 minutes on each side. Remove, drain on paper towels and keep warm. Cook the second batch of fritters the same way. (There should be eight fritters total.)
- Serve the fritters hot with the dip.
2 comments:
These look great! I've made zucchini cakes like this before and I LOVE them! I like the yogurt sauce, that is new for me, I might have to try that. Thanks!
How perfect! Love finding vegetarian dishes that are full of flavor and not too labor intensive. I also love shopping for new cookbooks with you! :)
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