Wednesday, February 15, 2012

Zucchini Fritters with herbal sour cream dip

Today is Republic Day in Serbia, which means I have the day off. Even though it would be a great opportunity to enjoy national dishes, I am waiting for a friend to arrive in two weeks to discover the local goodies. Being off means loads of time to cook a fresh meal for lunch. 

Given the current temperatures, you might think I should rather cook a warming soup instead of a summer recipe, but I somehow have to lift the spirits with a summery dish, to at least be able to think of warmer days, which are yet to come. 

Over the last weeks we were facing temperatures far beyond 0°C and eating was more about surviving than enjoying. When I came here, I didn't expect winters to be that freezing, as during my summer stay, we were facing temperatures beyond 40°. So believe me when I say, I am not exaggerating at all. The greenmarkets are still empty, and the prices tripled because there wasn't any competition. Some brave sellers dug their way though the snow and hoped to sell at least part of their vegetables or fruits. 

While experimenting in my tiny kitchen, I came up with this delicious zucchini fritters. I wanted them to be light, yet packed with recognisable flavours. And I think the lemon zest and the spicy garlic do just that. 

Bonus points: the recipe is whipped up within minutes. 

For 6 large zucchini fritters you need :

500g zucchini (= 2 medium zucchinis)
2 large eggs
1 ts salt
1 ts freshly ground pepper
1 tbs freshly grated lemon zest
2 tbs finely chopped parsley
1 clove of garlic
50 - 75g flour
olive oil

For the dip:

250g sour cream 
1 onion or two shallots
2 garlic cloves
2tbs finely chopped parsley
4 tbs of chopped lettuce
a tsp mixed mediterranean spices


Use the large holes of a box grater and grate zucchini into a bowl. Let sit for 5 minutes then check if there's too much of extra liquid. If so drain the zucchini. 

Then prepare the herbal dip. Chop the onion(s), lettuce, parsley and garlic cloves. Stir them into the sour cream. Add the pepper, salt and mediterranean spices mix. Chill in the fridge until your fritters are ready.

Back to the fritters, add the salt, lemon zest, the chopped parlsey, garlic, pepper and the eggs. Mix the ingredients until the eggs cover all of the zucchini mixture. Slowly add flour and stir again.

In a large pan heat the olive oil. Form your fritters with two tablespoons. Carefully drop the mixture into the pan and depending on its size you can add 2 more fritters. Cook fritters until truly golden, then turn them and repeat the same. 

Once all the fritters are ready, serve with a generous spoon of herbal sour cream. 

Bon appétit 

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