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!
This is a modified version of an eggplants curry which I once tried in an Indian restaurant and absolutely loved. It is made of my favorite vegetables eggplants, portabella mushrooms, red potatoes and tomatoes; it is also aromatic and absolutely gorgeous looking. So, give it a try if you are in for fried garlic, turmeric, black pepper and curry. As a stew, it is best served with white rice.
Ingredients: Read the rest of this entry »