Tuesday, November 15, 2005

Zucchini fritters with tzadziki

Soak 3 small zucchinis (= about 1-1.25 lbs) in cold water for 20 minutes and then grate them. Remove excess moisture by squeezing gently in paper towels.

Mix together 2-3 large cloves crushed garlic, 3/4 c. grated parmeasan cheese, 1/3-1/2 c. fine dry bread crumbs, and 3 small eggs. Add a grinding of pepper and the zucchini and stir.

In a skillet heat to medium high about 1/8-1/4 inch olive oil.

Taking small globs of the zucchini mix in your hands, roll in a plate of fine dry bread crumbs and flatten into a small cake.

Gently place two or three cakes at a time in your oil. Be careful not to cook either on too high or too low a heat so as not to burn the fritters OR the oil.

Sautee on each side til golden brown.

This recipe consistently makes 8 fritters. Place them on a hot plate in the oven on warm until ready to eat or serve at once.

I serve them with tzadziki: Take one quart of whole milk organic yogurth, line a sieve with paper towel, and place the yogurt on top of the paper towel in the sieve.

Let it drain for about 8 hours over a bowl in the refrigerator.

Mix with the yogurt 2-3 T. olive oil, 2 t. dried dill, 3 cloves crushed garlic, 1/2 t. salt, and a generous grinding of pepper.

Great as a dip, and I like it with the fritters.

Buon appetito!


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