How do you know your friends really love you? It’s easy. They share their garden bounty with you!I felt really loved by my friend Angela not once but twice last week. First when the girl showed up at my door with a bag full of zucchini she’d earlier that day cut from her garden. And the second time when I had the first bite of the zucchini fritter dipped in a zingy garlic yogurt sauce. Oh the joy when the recipe turns out even better than you’d envisioned!
Here is what you will need to make the fritters.
- Zucchini- 3 medium
- Onion- 1 large
- Butter- 1 tbsp.
- Fresh Dill (chopped) – 1/4 cup
- Feta cheese (crumbled)- 6 0z/200 gr
- Flour- 1/2 cup/125 gr
- Pepper to taste (optional)
- Oil for frying
Ingredients for Garlic Yogurt Sauce:
- Greek Yogurt- 1 cup
- Garlic- 2 cloves
- Fresh Dill- 1 tbsp
Grate zucchini and toss it with 1 tsp. of salt in a large colander, let it sit for 30 min. The salt will draw water out of zucchini. Squeeze the zucchini to remove the excess water and wrap it in two sheets of paper towel, squeeze again. Don’t skip this step even if it seems fiddly as it’s important to the success of the recipe and it’s the only fiddly step! I promise. Place zucchini in a large bowl.
Chop the onion and saute in butter or oil over low heat for about 5 minutes. I chose butter. I am Russian after all. Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, the mixture will be sticky and add to the zucchini mixture. Combine all the ingredients together. At this point you can add more salt and freshly ground pepper. I didn’t add any more salt because feta is already quite salty and in the end I was happy with the taste. Your zucchini mixture will look more like a zucchini salad rather than a pancake batter, don’t get alarmed, the egg and flour concoction will hold your patties together like magic. 🙂
Add enough oil to the large skillet to come up about 1/2 inch and allow it to get very hot. Drop the zucchini mixture the size of a golf ball into the hot oil and flatten it a bit to form a patty. Fry until golden on both sides.
Mix yogurt, minced garlic and chopped dill to make the garlic yogurt sauce. Serve immediately and enjoy!
These fritters are wonderful both as a side dish to your meat and as a vegetarian main course.
Note: The recipe was adapted from “Please to the table” by Anya von Bremzen and John Welchman
Not so long ago my friends Scott presented me with a challenge to devise a full-on vegetarian meal – a task not so easy for this meat-loving Russian. Don’t take me wrong, I adore vegetables. I buy them and cook them in every way possible but they are always served as sides. It’s almost impossible for me to go out for a meal and NOT order meat. I am sure all the vegetarians at this point stopped reading but if you are still with me you’d be happy to learn about this Eggplant, Red and Yellow Pepper and Feta Galette. It’s full of flavour, you won’t miss meat one bit! Galette is a basically a free-form tart, so easy to make and it’s charm is in how rustic it looks, which means there is no need to worry over making it just perfect!
- Eggplant-2 medium
- Bell Pepper-1 red and 1 yellow
- Feta-150 gr (crumbled)
- Sundried Tomato Pesto -2 tbsp (Feel free to use Basil Pesto if you prefer)
- Pre-made pie crust (Jus-Rol or your favourite brand)-500 gr
- Basil- 5-6 leaves or 1/2 tsp of dried basil
- Salt and Pepper to taste
- Olive Oil-1-2 tbsp.
- Egg-1 (beaten)
Preheat the oven to 400F/ 200C and take your prepared pie crust out of the fridge.
Slice the eggplants 1/2″ thick, brush the slices with olive oil and arrange them on a parchment paper on a baking sheet. Grill until brown for 12-15 min. until soft all the way through and the eggplant lost it’s spongy texture. Remove from the oven and place it on a plate and let it cool off.
Grill peppers with skin side up. When peppers’ skins are blackened and blistered, remove from heat. Put the peppers in a ziplock bag and close it, let them sweat. When they are cool enough to handle, take them out and remove blackened skin which should be pretty easy at that point.
Slice the peppers.
Here are all the ingredients for your galette. Simple and delicious.
Dust your work surface with some flour and roll out your pie crust in a circle 14″/35 cm in diameter. Slide it over on the same parchment paper you baked eggplant on and spread pesto on it leaving about an inch border pesto-free. Arrange the eggplant slices overlapping in a circle, then put pepper slices on top in any fashion you like, then spread your torn basil leaves on top and finish with feta cheese. Fold the border over the vegetables while brushing the pleats with a beaten egg to seal it. Then brush the egg all over the crust which will give the galette a beautiful colour. Bake at 400F/200C for 20-30 min until the crust is golden and the cheese is slightly coloured.
It’s incredibly easy and fast, especially if you use a pre-made crust.