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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Fritters with Yogurt Dip Recipe

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This recipe for Zucchini Fritters with Yogurt Dip is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 zucchini, grated
1 garlic cloves, crushed
3 scallions, sliced
4 1/2 oz. feta cheese, crumbled
2 tbsp. parsley, finely chopped
2 tbsp. mint, finely chopped
1 tbsp. dill, finely chopped
1/2 tsp. nutmeg, grated
2 tbsp. flour
pepper, to taste
2 eggs
2 tbsp. olive oil
Dip:

1 1/4 cups yogurt, strained
1/4 cucumber, diced
1 tbsp. dill, finely chopped
pepper, to taste
Directions:
Directions:
Grate the zucchini straight onto a clean dish towel and cover with another. Pat well and let stand for 10 minutes until the zucchini are dry.

Meanwhile, to make the dip, mix the yogurt, cucumber, dill, and pepper to taste in a serving bowl. Cover and let chill.

Tip the zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper to taste. Beat the eggs in a separate bowl and stir into the zucchini batter - the batter will be quite lumpy and uneven but this is fine.

Heat the oil in a large, wide pan over medium heat. Drop 4 tablespoonfuls of the batter into the skillet,
with space in between, and cook for 2-3 minutes on each side. Remove, drain on paper towels, and keep warm. Cook the second batch of fritters in the same way. (There should be 8 fritters in total.)
Serve the fritters hot with the dip.

 

 

 

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