Do I love leftovers? Yes I do! I always think zucchini is a great vegetable to buy but then I never use it. Then with zucchini that were about to go bad and an impending dinner party with no starter on the horizon, I stumbled across the recipe. It was great and light but it needed spice, cumin to be precise and so these fritters and their accompanying dip were born!
Time: 30 Minutes
Serves: 4-6 people
Difficulty: Easy
Ingredients
Fritters
1 x punnet (or 300g) zucchinis
1 teaspoon of salt
1 large egg
1 spring onion minced
1 teaspoon ground cumin
½ cup crumbled feta
1 clove of garlic minced
¼ teaspoon of black pepper
¼ cup flour
½ a teaspoon baking powder
2 - 3 tablespoons of olive oil for frying
Lemon wedges for serving
Yogurt dip
½ a cup of double cream yogurt (you want the thick stuff)
A zest of a lemon
Salt and pepper
1 small clove of garlic minced
1 teaspoon of cumin/sumac
Method
Fritters
Remove the hard tops of the zucchini and grate. Place the grated zucchini in a sieve that is over a bowl and sprinkle with the 1 teaspoon of salt. Let sit for 15 minutes so that water can be drawn out. Squeeze the zucchini in your hands until all the water is removed.
Next add the egg, spring onion, cumin, feta, garlic, black pepper, flour and baking powder and mix well. Don’t let the mixture sit or else it may become watery and you won't get that delicious crisp brown edge.
Heat a pan on medium and add the olive oil. Once hot, add the mixture in, I like to use an ice-cream scoop for this but a ¼ cup measure or large spoon will work just as well. Fry for about 2 minutes on each side until golden.
Dip
Mix all the ingredients for the dip into a bowl and chill in the fridge until you are ready to serve.
** If you want to be super fancy then strain your yogurt through some cheesecloth to get rid of the watery liquid (whey) - this step can be done the night before or the morning of.
Happy Cooking!
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