These savory cakes are crisp on the outside, soft and chewy on the inside, and are superb accompanied with a salad of summer tomatoes and chopped Greek olives. It’s a snap to use lots of local goodies in this recipe, such as garden zucchini, farmers market onion, local yogurt, eggs and even feta.
Tip: For the best results cook until brown and crisp both sides, then serve immediately. Makes 3 to 4 servings
2/3 cup Greek yogurt
1 pound zucchini
1 teaspoon salt
1/3 cup chopped dill (or dill and parsley or dill and cilantro)
1/4 cup crumbled feta cheese
2 eggs, lightly beaten
1 small onion, chopped
1/4 cup flour or more as needed
1/4 teaspoons cayenne
3 tablespoons olive oil
1. Grate the zucchini in the food processor. Toss with the salt, and let sit in the colander, over a bowl, 20 to 30 minutes. Remove to a hand towel and squeeze out extra liquid. Place in a medium bowl with the herbs, feta, eggs, onions, flour, and cayenne. Stir to combine.
2. In a large non-stick pan, heat the oil to medium-high. Add the zucchini batter in tablespoons, pressing down with the back of a spoon, until 1/4 to 1/2 inch thick. Test one, cooking on both sides, until crisp and brown, 2 to 3 minutes each side, then adding more flour to the batter if the zucchini is liquidy. Cook in batches. Serve with yogurt on the side or with a small dollop on top of each fritter.
The Recipe
Adapted from Ayla Algar’s Classic Turkish Cooking, this recipe was included in my first book, One Pot Vegetarian Dishes. Reading Algar’s book endeared me to Turkish food, so I dragged my family there. It was a memorable trip though the food was often disappointing. One fabulous exception was a tasty snack we gobbled up while standing at tiny bus stop atop Mt. Olympus — warm flat bread, freshly made, lathered with butter and rolled up with feta and parsley. Food fit for the gods.
Those zucchini fritters sound great. I have made them many a time, but never with yogurt or cheese. I will have to give this a try.
Those zucchini fritters look so good. Easy, inexpensive and healthy. Very nice!
Read the N.Y. time articles and think these people just don’t get it yet.It isn’t just about eating local.One must almost start there to realize who we are,where we come from and grow where we are planted.Our children have been encouraged to work all over the world in hopes of attaining the good life.Family life has been destroyed or close to it.Children are in daycare and grandparents are in nursing homes that we hope are taking proper care of them but,are too busy to follow up on.If starting with the basics of growing our own food brings us to the point of having one meal together as a family that might bring us to understand the importance of being a unit,we will have made a giant stride forward.Energy miles are of little importance in the big picture but,it’s what brings some people to the table.We all see the picture in a different way and that’s ok
You are right that they don’t seem to get that the CONNECTION over food is to a large extent what it’s all about!
Glad you enjoyed them. My daughter, Emma, gobbled the whole recipe’s worth!
Let me know what you think!
When I read a really good blog post I go ahead and do three things:1.Share it with my close friends.2.save it in all my common social sharing sites.3.Be sure to return to the site where I read the post.After reading this article I am seriously thinking of doing all three!