Today is Republic Day in Serbia, which means I have the day off. Even though it would be a great opportunity to enjoy national dishes, I am waiting for a friend to arrive in two weeks to discover the local goodies. Being off means loads of time to cook a fresh meal for lunch.
Given the current temperatures, you might think I should rather cook a warming soup instead of a summer recipe, but I somehow have to lift the spirits with a summery dish, to at least be able to think of warmer days, which are yet to come.
Over the last weeks we were facing temperatures far beyond 0°C and eating was more about surviving than enjoying. When I came here, I didn’t expect winters to be that freezing, as during my summer stay, we were facing temperatures beyond 40°. So believe me when I say, I am not exaggerating at all. The greenmarkets are still empty, and the prices tripled because there wasn’t any competition. Some brave sellers dug their way though the snow and hoped to sell at least part of their vegetables or fruits.
While experimenting in my tiny kitchen, I came up with this delicious zucchini fritters. I wanted them to be light, yet packed with recognisable flavours. And I think the lemon zest and the spicy garlic do just that.
Bonus points: the recipe is whipped up within minutes.
Why you’ll love this recipe?
Bright fresh flavour: The hint of lemon adds a zesty brightness to the zucchini, creating a light refreshing flavour in each bite.
Crispy and golden: These fritters cook up crispy on the outside and tender on the inside, giving them a nice texture that’s hard to resist.
Nutritious and delicious: Made with zucchini, these fritters are a tasty way to enjoy more veggies, packed with minerals and fibre.
Light yet filling: Served with tangy sour cream dip, these fritters make a light yet filling meal that’s packed with fresh flavours and perfect for lunch or dinner.
Zucchini Fritters with sour cream dip
Ingredients
Fritters
- 500 g zucchini medium
- 2 large eggs
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tbsp freshly grated lemon zest
- 2 tbsp finely chopped parsley
- 1 clove of garlic
- 75 g flour
- olive oil
Dip
- 250 g sour cream
- 1 onion or two shallots
- 2 garlic cloves
- 2 tbs finely chopped parsley
- 4 tbs of chopped lettuce
- a tsp mixed mediterranean spices
Instructions
- Use the large holes of a box grater and grate zucchini into a bowl. Let sit for 5 minutes then check if there’s too much of extra liquid. If so drain the zucchini.
- Then prepare the herbal dip. Chop the onion(s), lettuce, parsley and garlic cloves. Stir them into the sour cream.
- Add the pepper, salt and mediterranean spices mix. Chill in the fridge until your fritters are ready.
- Back to the fritters, add the salt, lemon zest, the chopped parlsey, garlic, pepper and the eggs.
- Mix the ingredients until the eggs cover all of the zucchini mixture. Slowly add flour and stir again.
- In a large pan heat the olive oil.
- Form your fritters with two tablespoons. Carefully drop the mixture into the pan and depending on its size you can add 2 more fritters.
- Cook fritters until truly golden, then turn them and repeat the same.
- Once all the fritters are ready, serve with a generous spoon of herbal sour cream.
- Bon appétit
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
