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!
[In Persian here]
Ingredients: Parsley and scallions, chopped (1 big bunch each); cilantro and dill, chopped (1/2 bunch, each); fenugreek, dry or chopped (1 tablespoon); lettuce, chopped (two leave), eggs (5-6); red onion, thinly sliced (1 medium); cooking oil, turmeric, salt and black pepper
Get into action! Fry onions in a little oil until golden add turmeric and fry one more minute. Add eggs, fried onion, salt and pepper to a large bowl and beat at least 10 minutes or until whitish and foamy. Add all chopped vegetables and beat more until smooth. In a pan, warm oil and pour the contents of the bowl. Cover with a lid, and cook it over medium-low for half an hour, or until the bottom is set. Then carefully flip it to cook the other side for about 15 minutes.
Cut and serve hot or cold with grated cucumber and yogurt or your favourite salad.
A fast and easy Iranian dish great for supper – at the table, or “for the road”; all my non-Iranian friends love this “Persian pancake”, as they call it. Normally it is made mainly with potatoes, and eggs, but I add other ingredients: For six relatively hungry people, you would need the following: 1 kg regular potatoes; 4 eggs; 1 small onion; 1/2 cup milk; 1/2 cup chopped parsley and chives; pinch of turmeric; salt, powdered black pepper (desired amount), and a lot of cooking oil. NOTE: Some use baking powder to make koo koo tender. I think it adds an unpleasant taste and elastic feel to it though! Milk and onion (or even onion alone) does a wonderful job making it tender and crunchy. Herbs, however, could easily be skipped without damaging the result. It is just a matter of taste and innovation!