Mediterranean Zucchini Fritters With Sensational Yogurt Sauce
photo by Jubes
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
-
Sensational Yogurt Sauce
- 3⁄4 cup Greek yogurt or 3/4 cup sour cream
- 2 tablespoons prepared yellow mustard
- 2 tablespoons water (a little more may be necessary)
- 2 tablespoons fresh parsley, minced (or cilantro or dill or spearmint or a harmonious combination of any of these fresh herbs)
- 1 tablespoon lemon juice
- 1 garlic clove, mashed to a paste
- salt and white pepper, to taste
-
Zucchini Fritters
- 2 lbs zucchini, coarsely-grated with skin on
- 1 large purple onion, finely-minced
- 3 garlic cloves, finely-minced
- 1 tablespoon olive oil
- 3⁄4 cup feta, crumbled
- 1⁄2 cup fresh parsley, packed minced (or cilantro or dill or spearmint or a harmonious combination of any of these fresh herbs)
- 1 1⁄2 teaspoons ground cumin
- 1 egg, beaten to blend
- salt and pepper, to taste
- 1 cup all-purpose flour
- flour, for dredging
- oil, to shallow fry (I prefer olive oil)
directions
- For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
- For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
- Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
- Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful – the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
- Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
- Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
- Serve the patties with the dipping sauce and enjoy!
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Reviews
-
I made half of this recipe and wished I had made the full batch of these yummy fritters. Seemed like a lot of zucchini but worked out to be perfect. I used a blended gluten-free all-purpose flour and dredged the patties in sorghum flour. These were more like I consider a bite-sized vegetable patty rather than a fritter. I used light sour cream for the dipping sauce, as that was what I had in the fridge. I liked the addition of the feta cheese and the mild cumin flavour. Photo also to be posted. Good luck in the competition.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.