Happy Thursday y’all! First and foremost, shout-out to my parents for finally getting around to reading my blog! Hi guys! *virtual hand wave* Hope that reading my posts proves that I’m able to feed myself While on the subject of the blog, I’ve thought about adding more posts that aren’t just recipes but recommendations on kitchen items, suggestions on what to purchase for your pantry and maybe even dedicated posts to food I consume when I travel or at note-worthy restaurants. I was struggling with this idea because:
A) I’m not an expert cook or a food critic with a refined and discerning palette like, oh say- Tom Sietsema.
B) I don’t want to deviate from sharing recipes that might come in handy to someone out there looking for an easy recipe, like me.
Then I thought maybe a few product reviews, travel/restaurant recommendations etc. might not be soooo bad and maybe even be somewhat helpful to anyone who wanders over to my blog. So as a heads up, you might see a few non-recipe food posts here and there! But to stay true to the point of this blog I’m going to keep those to a minimum and make sure the focus is still recipes with attainable results
With that I bring you today’s recipe: Zucchini Fritters & Garlic-Mint Yogurt Dip. Zucchini has become such a favorite vegetable of mine. I mostly used it in salads or occasionally in a soup or curry. Then I discovered ‘Zoodles‘ and everything changed. Zucchini suddenly became this insanely versatile vegetable! I discovered more uses and came upon this fritter recipe that is one of my absolute favorites! It’s very easy to make, especially if you have a food processor with a shredder attachment. If you don’t have one, you can use a hand shredder of course! These fritters are great as an appetizer, side, snack or even a light lunch. The yogurt dip is optional but it pairs very well with the fritters! If you’re looking for a no frills, easy to whip up dish- I urge you to try this out
- 2 medium/large zucchini
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp coriander powder
- 1 jalapeno, seeded/membrane removed and finely minced, *optional
- salt to taste
- Cooking oil or oil spray
- 1/2 cup of plain greek yogurt
- 1/4 cup mint leaves, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh lemon juice
- salt & pepper to taste
- Using a food processor with a shredder attachment or a hand-held shredder, shred the zucchini (leave the peel on to get more of the nutrients).
- Place the shredded zucchini in a bowl and mix 1 tsp of salt and set aside for 10 minutes.
- In the meantime, prep your dip. Mix all the dip ingredients in a small serving bowl and desired amount of salt & pepper (I used about 1 tsp of salt and 1/4 tsp of pepper). Set the bowl in the fridge until ready to serve.
- After 10 minutes have passed, drain the water collected at the bottom of the zucchini bowl.
- Take the shredded zucchini and either using the tea towel method or fine mesh sieve, squeeze as much water as you can out of the zucchini. If using a tea towel, place the zucchini in the towel and ring/squeeze out the water over the kitchen sink with your hands. If using the sieve, place the shredded zucchini in the sieve and using a strong wooden spoon press/squeeze the water out of the zucchini.
- Take the squeezed out zucchini and place it back in the bowl. Add the beaten egg, flour, baking powder, garlic & coriander powder and the optional jalapeno and mix well.
- Using oiled hands, form the patties to the size of your choice. I like to make them as wide as a burger patty but I like to keep it less than 1/2 inch thick so that most of the zucchini is crispy with a little bit of a soft center. Place the formed patties on a large piece of wax paper until ready to cook.
- Heat a large skillet over medium to medium-high heat and after the pan has heated, add your choice of cooking oil or spray some oil.
- Immediately place as many patties as you can fit into the skillet and cook for about 3-4 minutes (until the side turns golden brown).
- Flip the patties over and cook for another 2-3 minutes until the other side is golden brown as well.
- After the patties are cooked, transfer them to a serving plate and cook the remaining patties.
- Serve the patties immediately, with the yogurt dip on top or on the side!