Ever since we gave up meat for 3 weeks last spring, I find I’m always on the hunt for hearty vegetarian dishes. I really like meat, I just don’t feel the need to eat it everyday. I don’t monitor too strictly what I eat, but I do like to maintain a constant effort to increase the number of vegetables in my diet. As it is, we do eat a lot of vegetables. Dinner always includes salad or a roasted vegetable on the side. But dinners that actually feature vegetables as the main dish, those are far less frequent.
The other night I had on hand a daunting amount of zucchini from my mom’s garden. Instead of transforming the zucchini into a side dish or pasta sauce, I searched for a recipe that featured the zucchini as the main. It didn’t take much time to find and settle on Simply Recipe’s Zucchini Fritters. With only a handful of ingredients, these couldn’t be simpler to make. Topped with a creamy yogurt sauce, these fritters made for a supremely comforting meal any meat lover would enjoy. We served them alongside a tomato and avocado salad. To beef up the meal even more, rice or couscous would be a natural addition.
Zucchini Fritters slightly adapted from Simply Recipes
2 medium sized zucchini, grated
3 T freshly chopped chives
1 egg, beaten
1/2 c flour
1 tsp salt
freshly ground black pepper
Yogurt Sauce (these measurements are somewhat rough, so be sure to taste for seasoning before serving)
1 1/2 cups Greek yogurt
1/2 cup grated cucumber, excess water squeezed out
1 small clove garlic, grated
2 tsp freshly squeeze lemon juice
s+p to taste
Make the yogurt sauce first: Stir together all ingredients and season to taste with salt and pepper. Let rest in fridge while preparing zucchini fritters. Taste again for seasonings just before serving.
Make the fritters: Sprinkle 1 tsp salt over the grated zucchini and let rest for 10 minutes. Ring out zucchini with paper towels in two batches to remove all excess water. Set a large sauce pan to medium heat, coat bottom of pan generously with olive oil. While pan is heating, mix egg, flour, chives, and pepper into zucchini. Mixture should be paste-like. Once pan is heated, drop spoonfuls (2-3 tablespoons) into the oil, flatten slightly with the back of a spoon, and cook for 4-5 minutes on each side until nicely browned. Place cooked fritters on a paper towel lined plate and sprinkle lightly with salt. Serve immediately.