Recipes

Zucchini Fritters with Yogurt Sauce

serves 4 to 6

Vegetable fritters are made of grated or finely chopped vegetables combined with a no-fuss batter. Spoonfuls of the mixture are fried in a hot skillet until golden brown, and the resulting fritters resemble little potato latkes. It’s a simple process, yet vegetables in fritter form are a special treat to children and adults alike.

Ingredients

For the zucchini:
2 pounds zucchini, grated
salt and pepper
¼ cup mixed finely chopped herbs—use greater amounts of mild herbs like Italian parsley, basil, mint and chives, and lesser amounts of strong herbs such as sage, rosemary and tarragon
2 medium cloves garlic, minced
For the batter:
1 large egg
½ cup cold water
¼ cup all purpose flour
1/3 cup cornstarch
vegetable oil for frying
To serve:
salt and pepper
2 to 3 Tbsp. fresh lemon juice
1 tsp. ground cumin
one lemon cut into wedges

Salt zucchini and drain in a colander for 30 minutes. Squeeze excess water from zucchini by hand, or wring dry in a dishtowel. Put zucchini in a bowl and mix with herbs, garlic and pepper.
Make the batter in a separate bowl. Crack egg into bowl and whisk lightly. Add water, flour, cornstarch, salt and pepper. Whisk together until mixture is smooth.
Add just enough batter to zucchini to hold the fritters together. You may not need all the batter.
Heat a wide skillet with 3 Tbsp. oil over medium high heat. When the oil is almost smoking, begin frying. Drop 1 heaping Tbsp. batter mix into the pan, then press with the back of a spoon to flatten. Repeat.
Turn fritters after 1 or 2 minutes. They should be golden brown. Fry the other side, then remove fritters to a plate lined with paper towels. Hold fritters in a warm oven, with layers of paper towel between them, Finish cooking the fritters in batches.
Whisk together yogurt, lemon juice, cumin, salt and pepper. Serve fritters with sauce and wedges of lemon.

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