October 25, 2009

Zucchini conundrum

Dang, I just threw out my last giant zucchini because I couldn’t think of a darned thing I wanted to cook with it. Then comes this - zucchini fritters with Greek yogurt and dill sauce. Yum, and really easy:

1.5 pounds of zucchini, grated (4 to 5 cups)
1 bunch scallions, chopped
2 cloves garlic, minced
8 ounces feta cheese, crumbled
1 cup flour
3 eggs
1/4 c. parsley, chopped
2 tsp. mint, chopped
Pepper to taste
3 tsp salt

Grate zucchini into a bowl and stir in salt. Place in sieve and let stand for 30 minutes. In large bowl, mix remaining ingredients. Squeeze excess water from zucchini and add to mix.

Coat hot skillet with olive oil. Spoon an press zucchini mix to form patties. Fry in batches until golden, 4 to 5 minutes and then transfer to warm oven.

Serve with a heaping spoonful of Greek yogurt mixed with diced dill. 

whatever
The Seattle Times —City to get sapling from Anne Frank’s chestnut tree.