These fritters are one of my favourites, from my mum. She serves them as is. This version is served with garlic yoghurt following a recipe from one of my cookbooks. You could even top it up with a tomato-garlic based homemade sauce. It can be served as a side dish, or starter. It is just as nice served cold, and makes a light main dish in summer.
5 eggs
2 medium-sized zucchinis, peeled
4 tablesp. white flour
1/2 bunch of parsley, finely chopped
1/2 bunch of dill, finely chopped
4 tablesp. oil
Sauce:
Mix one cup of Greek yoghurt with a clove of crushed garlic.
1. Break the eggs in a deep bowl.
2. Grate the zucchinis. Squeeze the water off. Add the grated zucchinis to the eggs together with the parsley and dill. Mix all using a fork.
3. Add the flour, continue mixing. Add the salt.
4. Heat the oil in a shallow non-stick pan. Add spoonfuls of mixture into the heated oil. Cook until pink on both sides.
5. Transfer to a plate. Serve warm topped with garlic yoghurt.
Alternative: For a lighter version, spread the mixture in a shallow oven tray (greased and dusted with flour), and cook in 180 degrees. Slice prior to serving.
The sauce on top reminds me of an old Turkish recipe I lost. It was for minced lamb cooked with spices and it had a yoghurt laced with mint sauce. It was seriously good, don't suppose you would have a similar recipe?
ReplyDeleteLove what you are doing here, I'll definitely be trying some of your food.
Hi, I can't think of the exact dish you've described. After discussing with my mum, we thought of a similar dish, which has roasted eggplants stirred through the mince. I will try and post it sometime. Thanks.
ReplyDeleteI just found your blog via the weekend herb blogging.
ReplyDeleteI love Turkish food and especially zucchini fritters. I'll try your recipe to see if it beats my Greek recipe!
Yum! I think this is a dish my mum used do to cook for me when I was a kid. Gotta try cooking this! Thanks!
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