July 11, 2013

In the Kitchen: Zucchini Fritters

Over the last few months, I've been trying to make an effort to eat less meat. This has required me to really plan ahead when it comes to dinner. It is easy to make a quick salad for lunch, but dinner requires more thought. Fritters have become the perfect easy weeknight meal. Always delicious and easy to assemble, I can make them out of almost any vegetable in my fridge. These italian inspired zucchini fritters were especially tasty. Pair them with the lemon-yogurt dipping sauce and salad, and you have the perfect summer meal. 

Zucchini Fritters 

2 medium zucchini, shredded 
1 teaspoon salt 
1/2 teaspoon pepper 
I clove garlic, diced 
1 tablespoon lemon zest 
1/2 teaspoon baking powder 
1/2 cup flour 
2 eggs
1/4 cup chopped italian parsley 
1/4 grated parmesan cheese 
2-4 tablespoons olive oil

In a food processor, shred zucchini. Then place zucchini in a large bowl lined with paper towels, top with 1/2 teaspoon salt, and allow to sit for 15 minutes while zucchini releases its juices. Squeeze out the juice from zucchini over the sink and place back in the bowl. Add the remaining salt, pepper, garlic, lemon zest, baking powder, flour, eggs, parsley, and parmesan cheese, and stir to combine. Heat a large cast iron skillet over medium heat. Once skillet is hot add two tablespoons of olive oil. Drop a 1/4 cup of batter into the skillet. Allow to took for 3 minutes per side, or until golden brown. Add remaining olive oil to the pan as needed. 

Lemon Yogurt Sauce 

5 tablespoon greek yogurt
Zest of 1 lemon 
Juice of 1 lemon 
1/2 tablespoon cumin 

In a small bowl comin the greek yogurt, lemons, and cumin. Adjust to your liking and serve alongside the fritters. 

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