I bought a cookbook from Home Sense called “Vegetarian … made simple” last month. I have made a few recipes from it and have really liked all of them. I’ve been eyeing the zucchini fritters recipe for a while now and since I am currently on this fruits and veggies kick I decided to try it. Here’s my wheat-free adaptation of the recipe
1 garlic clove, crushed
1/2 cup feta cheese, crumbled
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh mint
1 tsp finely chopped fresh dill
1/2 tsp nutmeg
2 tbsp gluten free flour
2 tbsp olive oil
1 lemon, cut into fourths (to garnish)
1 1/4 cups greek yogurt
1/4 cucumber, finely diced
1 tbsp dill
1 tsp lemon pepper
salt, to taste
Grate the zucchini and lay on two layers of paper towels. Pat well and let stand for 10 minutes until the zucchini are dry.
Mix the yogurt, cucumber, dill, pepper, and salt in a bowl. Cover and chill in fridge.
Put the zucchini into a large bowl. Stir in the garlic, cheese, herbs, nutmeg, flour, and pepper. Beat the eggs and stir into the zucchini mixture
Heat the oil in a large pan. Drop spoonfuls of the batter into the pan with space in between. Cook until both sides are golden brown.
Serve the fritters hot with the dip and the lemon on the side. Squeeze the lemon wedges on the fritters when ready to eat.