Wednesday, November 20, 2013

Zucchini Fritters with Dill Yoghurt Dip

So my obsession with zucchinis continues! If you don't know already, I LOVE zucchinis (see proof here and here). It's been a month since I last posted a recipe with zucchini, so this recipe is inevitable.

This time around, we're going Greek. I love the idea of vegetable fritters for the crunch factor. Research has shown that crunchy food makes our brain perceive them to taste better. That's why potato chips are full of air pockets and are always too big for a single bite - that way you'll always need to break them into smaller pieces to fit into your mouth and hear the crunch. Do you ever notice how it's hard to stop at just one chip?

Anywho, crunchy chips aside, there's no way I can stop at just one zucchini fritter either. If you take care to make really thin fritters, they'll come out beautifully crispy. It's also important to get rid of as much moisture as possible. You can simply squeeze the shredded zucchinis in a tea towel or take the extra step - salt them, let sit for about 15 minutes and strain well. Most zucchini fritter recipes I found didn't require feta, so that's a personal preference. Just remember to adjust how much salt you use depending on how salty the cheese is.

Get the full recipe after the jump.

Zucchini Fritters with Dill Yoghurt Dip
Ingredients for zucchini fritters:
2 cups shredded zucchini
1/2 cup all purpose flour
1/2 cup feta cheese, crumbled(optional)
1 egg
1/2 tsp salt
Salt & pepper to taste
Approximately 2 tbs oil for frying

Ingredients for dip:
2 tbs plain yoghurt
1 tbs honey
1 tsp mayonnaise
1 tsp chopped dill
1/2 tsp lemon juice
Salt to taste

1. Stir 1/2 tsp of salt into the shredded zucchini. Cover and let sit for 15 minutes. Place the shredded zucchini in a strainer over a bowl. Press with a fork and strain as much liquid out of the zucchini as possible.
2.Preheat your pan to medium high. To the zucchini add flour, feta cheese, egg, salt and pepper to taste (I used about 1/4 tsp of each). Mix well.
3. Add just enough oil to coat the pan. Place a spoonful of the batter onto the pan; flatten with the back of the sppon to make a thin layer of batter. Fry for 4-5 minutes or until golden brown. Flip gently over and fry for another 4-5 minutes.
4. Drain on paper towels and serve immediately with dip.

To make the dip, place all ingredients in a bowl and mix well. Serve with a sprinkle of chopped dill.


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