As promised last week and without further ado, here is my recipe for zucchini fritters when you have too many homegrown zucchinis on your hand and no one in particular to offer it to them! You could make this with yellow or green zucchinis as a side, snack or light meal.
- 2 medium size zucchinis, grated
- 2 eggs
- 2 cloves garlic, minced
- 1 tbsp. dried dill
- 1/3 cup flour (all purpose OR gluten-free flour, if you are on special diet)
- 2 teaspoon salt
- 4 tbsp. olive oil
- ½ teaspoon baking powder
- Pinch of turmeric
- Black powder pepper to your taste
Place grated zucchini in a colander over a large bowl, sprinkle salt and shake. Let sit for half an hour, then squeeze to drain zucchini. This is a key step to avoid a runny batter.
Beet your eggs in a bowl, add flour, garlic, dill, baking powder, pepper and turmeric and beet some more. Lastly, add grated/ drained zucchini. Mix well, but do not beet any more.
Heat oil in a skillet over medium heat. Scoop two table spoon of batter for each fritter. Let one side fry completely and change color on the edges before flipping over.
Place fritters on a clean kitchen towel to extract excess oil.
Transfer to a serving dish and serve hot with yogurt or salad and fresh raw herbs, Iranian style. Enjoy!
It is said that two zucchini plants produce enough zucchinis for a family of four to eat as much as they can for the entire summer. This year I grew three zucchini plants for the two of us, which meant way too much of it if we were to stick only to our traditional Persian style zucchini stew.
Almost every single morning I checked on my vegetable garden I found a new baby zucchini turned into a huge heavy one almost before my eyes. So, even with all I gave away to family and friends I still had to come up with new creative ways to consume this delicious vegetable. Read the rest of this entry »
I found the recipe for this delicious and easy dip in PRAVA organic site and modified it slightly to my taste. You could do the same I am sure as long as you keep the main ingredients in: It is a vegetarian recipe and completely gluten and dairy free.
Ingredients Read the rest of this entry »
Traditional Persian jams are made with whole or cut fruits rather than crushed fruits; they usually have no additive to make them jelly like and as a result any kind of fruit jam preserves that fruit’s look to a large extent. It is hard to find this type of fruit jam in the market in Montreal, giving me one more incentive to make them at home from scratch.
For this particular jam, I used the four berries currently in season in Montreal: Strawberries, black berries, blue berries and raspberries. You could certainly go with your own choices. Also for this particular jam, I have deviated from traditional Persian jams by making it less sugary/sweet. I have used brown sugar instead of white sugar and only to a much less degree, and used maple syrup to get to the desirable thickness and sweetness. I am pretty happy with the result: Not as thick as a traditional Persian jam but much tastier! Give it a try to see for yourself! Read the rest of this entry »
Here are two absolutely healthy simple yet delicious sides/salads to go with any Holiday dishes. Let’s get into them without further ado
From the sunset in the last day of autumn (Dec 20th) till sunrise in the first day of winter (Dec 21st) we have practically the longest night of the year in the northern hemisphere. And from then on, very gradually, days get longer until we hit the summer solstice six months later
Iranians mark “the longest and darkest night of the year” as Yalda, and have special rituals for it as they often do with other major celestial moments, namely Norooz, Persian New year on Spring Equinox and Mehregan, Persian Thanksgiving Festival around Fall Equinox
Loving Fall-color vegetables? Feeling cozy with the promise of snow in the air and the desire of a steaming potage to go with it? Well then, let us get started with some inspirations (and instructions) for some hearty, easy, spicy blended thick soups. Remember, you could absolutely use your intuitions and creativity with the types and amount of vegetables and seasoning. Here is my take though.