Wednesday, February 15, 2012

Zucchini Fritters & herbal Pavlaka Dip

Today is Republic Day in Serbia, and I should rather have celebrated it with a national dish, but I have a friend visiting next week, so I'll wait for her to enjoy the large choice of cevapi and salads. But I am lucky, as it is a public holiday, I can have a freshly cooked meal during the week. At university I managed to cook almost everyday, but since I've started working, it's not as easy anymore. 

I must say that the weather has a major impact on my motivation. It's just too cold! Over the last weeks we were facing temperatures far beyond 0°C and eating was more about surviving than enjoying. Some might think that I am exaggerating but believe me I am not. The greenmarkets were 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. 

Even if I should eat more meat, I chose the zucchini fritters. Sitting in my cosy apartment I cannot feel the cold, and I can pretend it's summer and time for a green dish!

For 6 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:

200g Kisela Pavlaka (or sour cream)
1 onion
2 cloves of garlic
2tbs finely chopped parsley
4 tbs of chopped lettuce
mediterranean spices mix


Use the large holes of a box grater and grate zucchini into a bowl. Add the salt, lemon zest, the chopped parley, 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 some 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 golden and then turn them.

For the dip chop the onion, lettuce, parsley and garlic cloves. Stir them into the Pavlaka. Add the pepper salt and mediterranean spices mix. Chill in the fridge until your fritters are ready.

Bon appétit 

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