Ingredients
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6
-
1
-
1 1/4
-
3
-
2
-
1
-
2
-
3
-
1/4
-
1/2
-
-
-
-
-
Directions
Zucchini and Sumac Fritters With Tomato and Mint Salsa, These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes It’s the closest recipe I’ve found for some delicious zucchini fritters I ate and loved some years ago, though I’m pretty sure that they didn’t have sumac in them, and sumac adds a lot of flavour When I inquired after the recipe at the time, the Greek woman who’d made them she named the key ingredients but was very dismissive of them I felt as if to her it was if I’d asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women’s Weekly’s ‘fresh food fast: delicious no fuss healthy recipes’ Australian brown onions are what Americans call yellow onions Sumac, if you’ve not used it is defined (in the same recipe book) as a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour Found in Middle-Eastern food stores Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac I’ve found that I can purchase it readily from more upmarket supermarkets and European delicatessens , I made these for a party a few weeks ago and they were an absolute hit The vegetarians in our group couldn’t stop noshing on these babies, but the meat eaters were also giving them a run for their money I didn’t serve them with yogurt, and they were just fine on their own Great recipe, they are going to be a staple side on my table! Thanks!, Very good and easy We have a wee glut of courgettes at the moment and had these as a light lunch – without the salsa though I just mixed in a bit more sumac (I love the stuff) with greek yogurt and used that to dip the fritters in
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Steps
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1
Done
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Squeeze the Excess Liquid from the Zucchini Using Absorbent Paper Until It Is as Dry as Possible or Literally Squeeze-Dry a Handful at a Time in Your Hand; Combine the Zucchini in a Medium-Sized Bowl With the Onion, Breadcrumbs, Eggs, Oregano and Sumac. |
|
2
Done
|
Heat the Oil in a Large, Preferably Non-Stick Pan; Drop Rounded Tablespoons of the Zucchini Mixture in Batches, Into the Pan; Cook Until Browned on Both Sides and Cooked Through. |
|
3
Done
|
Meanwhile, Combine the Tomato and Mint in a Small Bowl; Serve the Fritters With the Tomato and Mint Salad, Accompanied by Yoghurt. |
