Being mad busy for the latter part of the summer, I totally missed out on so much of the local summer bounty. Even my sad, neglected garden is dying a slow and painful death save for a few tomatoes and a handful of spicy peppers. So despite the cold ass weather and the kickoff to The Great Pumpkin Craze of 2013, I’m holding on to the last bits of summer.
I don’t know about you but I love zucchini. Brent makes a mean veggie burger loaded with the stuff and who doesn’t love a good zucchini bread. Here they are subtly spiced with fresh herbs and spices then fried up all delicious like. Paired with a fresh minty yogurt, they make a mean snack. Or even dinner. Hey who you judging. The best part, it’s totally an eat with your hands kind of thing.
They’re even great reheated in the oven at 350 til heated through and crisp again. Maybe 10 minutes. I bet they’d even be good cold or in a pita. Thoughts of slapping two into a Boustan inspired pita loaded with pickled turnip, garlic sauce, roasted potatoes, grilled eggplant, and hummus, has me thinking. And by thinking I obviously mean drooling. Looks like I need more zucchini.
- 2 medium zucchini, shredded
- 1 shallot, finely diced or shredded
- 1 clove garlic, minced
- 2 tablespoon chopped dill
- 3 tablespoon chopped cilantro
- 1/2 teaspoon cumin seeds, toasted and lightly crushed
- 1/2 teaspoon coriander seeds, toasted and lightly crushed
- 1/2 teaspoon salt
- fresh cracked black pepper
- 2 eggs
- 1/2 cup flour (I used 1/4 cup each of chickpea and all purpose.)
- vegetable oil
- 1/2 cup plain, full fat yogurt (I mean it.)
- 2 tablespoon chopped mint
- 1 tablespoon chopped cilantro
- 1/4 teaspoon cumin
- 1 teaspoon lemon juice
- For minted yogurt, combine all ingredients and refrigerate until use.
- Combine all fritter ingredients. In a skillet, heat a good bit of oil over medium-high heat until water dropped in sizzles. Drop batter by tablespoonfuls into the oil, using the spoon to flatten them into thin patties. Cook til golden brown and crisp on both sides. Transfer to a paper towel lined plate and keep warm. Repeat with remaining batter. Serve immediately with minted yogurt.