With still SO much zucchini coming out of my garden, I knew I had to try a new way to prepare and eat zucchini. I had been wanting to try making zucchini fritters for quite some time now. My inspiration came from this recipe, but I adapted it based on what I found in the fridge.
First, I grated one HUGE zucchini (seeds scooped out first), sprinkled it with some salt, then let it rest for 15 minutes over a strainer. After that I squeezed as much water as I could out of the shredded zucchini. This is essential so that the fritter mix is not too watery.
Next, I mixed the zucchini with 1/2 c grated parmesan cheese, 1/3 c whole wheat flour, 2 cloves of garlic, 2 scallions, a handful of chopped fresh basil leaves from my garden, a couple dashes of dried oregano, 3 large eggs, and 1/2 tsp baking powder. I also added a handful of cooked spinach (water squeezed out as well), which would probably equal a whole bag of dried spinach, and kernels from 1 ear of corn that I sautéed with some olive oil. And of course, salt and pepper for seasoning.
I also made a quick tzatziki sauce in a magic bullet. 1 1/2 cups of greek yogurt, 1 small cucumber, 4 cloves of garlic, 2 Tbs olive oil, the juice of 1/2 of a lemon, and some salt and pepper. I wanted to incorporate dill as well, but the dill in my garden didn’t look particularly lively on this occasion. The sauce was nice and light, but a bit runny. I might add more cucumber next time for a thicker consistency. It was still very refreshing, and I think it would also work nicely as a salad dressing or for a quinoa salad.I was extremely pleased with this dinner. Not only was it full of vegetables, but it really tasted delicious. I was very glad I incorporated corn, as it added a nice sweetness to the fritter. The crust was just right, and the inside was warm and luscious. The sauce was cool and refreshing with just the right amount of garlic.