Zucchini Fritters

 


Ingredients:

  • 6 small zucchinis
  • 1 tsp salt
  • 1/2 cup parmesan
  • 1/4 cup parsley
  • 4 green onions
  • 1/2 cup all-purpose flour
  • 1/4 tsp black pepper
  • Neutral oil for frying
(Optional, for yogurt sauce)
  • 1 cup plain Greek yogurt
  • 2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 1/2 tbsp lemon juice
Instructions:
  1. Grate six zucchini and place in a colander
  2. Toss grated zucchini with 1 tsp salt and let sit at least 20 min
  3. In the meanwhile, grate 1/2 cup parmesan, chop 1/4 cup parsley, dice 4 green onions, beat 3 eggs
  4. With a cheesecloth, squeeze out as much water from the zucchini as you can
  5. In large bowl, combine the zucchini, parmesan, parsley, green onions, eggs, 1/2 cup flour, 1/4 tsp black pepper
  6. Heat pan with neutral oil
  7. Add batter in rounded tablespoons, cooking and flipping until browned on both sides until everything is used up
  8. If desired, stir together 1 cup plain Greek yogurt, 2 tsp smoked paprika, 1/4 tsp salt, 1 1/2 tbsp lemon juice for a sauce to go with the fritters
Yield: Enough for a dinner side to feed two adults, with some leftovers

Source: The Mediterranean Table Cookbook

Description:

After my diabetes diagnosis, I went really hard trying to stick to a strict diet. Latkes had previously been something I ate semi-regularly, but now potatoes were off the menu. Later, I would experiment with rutabega and sweet potato as replacement ingredients, but in the meanwhile, I thought zucchinni fritters might be the answer.

I ripped a few recipes from online, but my attempts to make them proved incredibly aggravating. No matter how long I fried them, they didn't seem to cook and they always failed to maintain structural integrity.

I've got a cookbook called The Mediterranean Table and I am an absolute maniac for not exploring it more. So far I've stuck to only two recipes from it, despite the fact that it gave me Lee-Anne's favourite dish of mine, falaffels, and a fattoush recipe that my mother-in-law enjoyed enough to ask me how I made it.

Ir's got a recipe for zucchini fritters, and I have to say, it's now three for three.

I think the relevant differences might have been that in previous attempts, I tried to use a dish towel to wring out the water, whereas this time I used a cheesecloth (for the first time ever). Also, I think I tried making the patties too large in previous attempts.

The recipe includes a yogurt sauce to go with the fritters. I made it and it was fine. I wouldn't feel obligated to make it again. Lee-Anne thought it was a little paprika heavy.

It calls for manchego cheese but says you can substitute with parmesan or feta. I used parmesan because I had some around and am more familiar with it. 

In the background of the image there is a pork chop and gnocchi. I've never made gnocchi before so I'm not sure I did it right. Don't use that as a point against the fritters!

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