Hip Hip Zucchini

Today I paid a much overdue visit to my local grocery store. Honestly, my fridge had been looking pretty pitiful. About a week ago my mom bought me a vegetarian cookbook, Vegetarian..made simple. So while stocking up on some regular items I brought the cookbook along to get some items for a new dish. Tonight's dish was Zucchini Fritters with Yogurt Dip.

Prepping : supplies & recipe

Step 1: Rinse and grate zucchini

Step 2: While waiting for zucchini to dry make the dip

Cucumber Yogurt Dip - mixed and ready

Step 3: Tip the zucchini in a large bowl and combine with remaining ingredients for fritters

Zucchini Mixture -- batter should be quite lumpy

Step 4: Heat oil in a large pan and drop 4 tablespoons of the batter into the skillet

Remove and drain fritters on paper towels

Cook for 2-3 minutes on each side.

Step 5: Serve the fritters hot with the dip , garnished with lemon fourths.

This recipe was light, fast, easy, super quick, and most importantly healthy. There are a lot of greens in this meal, which I really appreciated. I ended up making 10 fritters in total so I am excited to have some leftovers for the coming week. Below is the recipe...

Zucchini Fritters with Yogurt Dip

Ingredients:

Zucchini Fritters

• 2-3 zucchini
• 1 garlic clove, crushed
• 3 scallions
• 4.5oz of Feta cheese
• 2 tbsp finely chopped fresh Parsley
• 2 tbsp finely chopped fresh mint
• 1 tbsp finely chopped dill
• 1/2 tsp freshly grated nutmeg
• 2 tbsp all-purpose flour
• pepper
• 2 eggs
• 2 tbsp olive oil
• 1 lemon, cut into fourths to garnish

Yogurt Dip

• 1 1/4 cups of plain yogurt
• 1/4 cucumber, diced
• 1 tbsp finely chopped dill
• pepper

Method:

1. Grate the zucchini straight onto a clean dish towel and cover with another. Pat well and let stand for 10 minute until the zucchini are dry.
2. Meanwhile, to make the dip, mix the yogurt, cucumber, dill, and pepper in a serving bowl. Cover and let chill.
3. Tip the zucchini into a large bowl. Stir in the garlic, scallions, cheese, herbs, nutmeg, flour, and pepper. Beat the eggs in a separate bowl and stir into the zucchini mixture---the batter will be quite lumpy and uneven but this is fine.
4. Heat the oil in a large, wide pan over medium heat. Drop 4 tablespoons of the batter into the skillet, with space in between, and cook for 2-3 minutes on each side. Remove, drain on paper towels, and keep warm. Cook the second batch of the fritters in the same way. ( There should be 8 fritters in total.)
5. Serve the fritters hot with the dip, garnished with lemon fourths.