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 »
Here are two absolutely healthy simple yet delicious sides/salads to go with any Holiday dishes. Let’s get into them without further ado
I recently saw a cook book with some 200 hundred recipes for quinoa! I am going to buy it soon, but from what I figured out by skimmed through, it looked like a combination of white red and black quinoa would go with absolutely anything you could imagine: be it salads, side dishes or main dishes , with fried and grilled meat, chicken and fish. All I want to say is that quinoa is good for your health. It is pretty and it knows no limit! I already posted the most basic type here. And what I am about to share is something I learned from my sister, tried successfully and served as a side dish with grilled salmon. The combination was just wonderful.
Ingredients: (for a medium size bowl, serving 3-4 as side dish) white quinoa, 1 cup. Red quinoa 1/3 cup. Water, 2 and 2/3. Zucchini, 2 medium size, halved lengthwise into three each. Garlic 1 clove, crushed. Olive oil, 1 tbsp. Lime juice 1tbsp. Freshly chopped parsley,1 tbsp. Salt to taste.