Zucchini Herb Fritters With Garlic Yogurt Food

ZUCCHINI FRITTERS WITH GARLIC YOGURT DIPPING SAUCE

Steps:

• Make the yogurt sauce: Stir together garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let sit in the fridge until ready to use.
• To prepare the zucchini: Grate the zucchini on the large side of a cheese grater. Add the zucchini to a strainer and sprinkle with ½ tsp salt. Let sit for 15 minutes and then press down with your hands to start draining the liquid out. Get out as much liquid as you can. You want to get as much liquid out as possible so the fritters will be crispy! Set aside as you make the batter.
• To make the fritter batter: In a bowl whisk eggs and then with a spoon stir in flour, baking powder, cheese, chives, salt and a couple grinds of pepper - this will be very thick. Then stir in the zucchini which will relax the dough.
• To make the fritters: Line a plate with a paper towel and set aside. To a large frying pan, add 2 tbsp olive oil over medium-high heat. When the pan is hot, scoop out the batter by heaping tablespoonfuls, adding to the pan and flattening each fritter with the back of the spoon. Cook about 3 minutes each side until crispy and move finished fritters to the paper towel lined plate. Add more oil to the pan as needed and continue cooking fritters until the batter is done.
• Serve immediately. Or, while waiting for the next batch to be cooked, keep the fritters on a baking sheet in the oven at 300F until ready to eat.

ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Steps:

• Garlic Yogurt:
• Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
• Fritters and assembly:
• Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
• Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
• Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
• Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

ZUCCHINI, POTATO AND HERB FRITTERS

Steps:

• Squeeze all the excess liquid from the potato, zucchini, onion and garlic, and use paper kitchen towelling to further pat dry the potatoes, zucchini and onion. One method is to put the vegetables into a small colandar or sieve, place this on or over the sink and press down on the vegetables several times.
• Combine the potato, zucchini, onion, garlic, flour, egg, mint, basil, pepper and salt in a large bowl.
• Pre-heat the oven to hot. 220°C or 425-450°F or gas mark 7-8.
• Heat oil in a large, preferably non-stick pan, and shallow-fry level tablespoons of the mixture, until the fritters are browned on both sides, place on paper kitchen towelling to absorb excess oil then transfer the fritters to oven trays and bake uncovered for about 10 minutes or until they are crisped and cooked right through.
• Combine the yoghurt and extra mint.
• Serve the fritters immediately with the yoghurt and mint topping.

MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE

Steps:

• For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
• For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
• Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
• Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
• Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
• Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
• Serve the patties with the dipping sauce and enjoy!