Friday, June 19, 2009

Zucchini Fritters with Greek Yogurt, Tomatoes, and Oregano

I am just going to post a recipe today featuring the great zucchini that has been at the market. This can be made with green zucchini, golden zucchini, or a mixture of both. Use a really good full fat Greek style yogurt for this, it is delicious!

Zucchini Fritters with Greek Yogurt, Tomatoes, and Oregano
Makes 12 appetizer size fritters
 Summer

-4 small zucchini or 2 large (about 10 ounces)
-¼ of a yellow onion
-1 tablespoon chopped oregano
-1 egg
-2 tablespoons whole wheat pastry flour
-Salt and fresh ground white pepper
-2 tablespoons extra virgin olive oil
-9-10 grape sized tomatoes, quartered
-4 tablespoons Greek yogurt
-Oregano leaves for garnish

Shred the zucchini and onion using either a food processor fitted with a shredding blade, or by running them over the large holes of a cheese grater. Combine and place into a bowl, sprinkle with a good pinch of salt, and let sit for about 10 minutes to draw out the zucchini and onion’s water. By the handful, squeeze out any extra water and place the dry zucchini and onions into another bowl. Discard the water or save to add to vegetable stock (remember, it’s salted).

Combine the zucchini-onion mixture with the chopped oregano, egg, flour, and fresh ground white pepper. Mix well with a fork to form a thick paste (this paste should be mostly zucchini and not too much batter).

Heat the two tablespoons of extra virgin olive oil in a large cast iron skillet over medium high heat. Fry a small bit of the fritter paste to taste for seasoning. Adjust seasoning with salt and fresh ground white pepper as necessary. Drop 1 tablespoon sized balls of the paste into the hot oil, flattening each one a bit as you go to form small 1 ½ inch cakes. Do no more than 4-5 at a time. Brown well on one side, flip over, and brown the other side. If the fritters are browning or burning very quickly, turn your heat down a bit. If they are taking a very long time and seem to be soaking up a lot of the oil, turn your heat up. Each batch should take about 5 minutes total. Remove from the oil onto a plate with paper towels to drain. Top each fritter with 3 pieces of tomato, a small dollop of the Greek yogurt, and a little oregano leaf. Serve immediately.


Carolyn said...

Hi Cory!

This recipe is wonderful! It has two of my favorite summer veggies, zucchini and tomatoes. Can I find whole wheat pastry flour at New Frontiers?

Correne Quigley-Faysal said...

Yes, that is where I get it. It is in the baking section in a large bag, I think Bob's Red Mill is the name. If you make these, let me know how they turn out.