With these warm summer days and the fact that I’ve regularly watered my vegetable garden despite my schedule, thoughts of garden food comes flooding back into my mind. My zucchini and cucumbers are not ready to be harvested yet, but I couldn’t wait. This little dish got me through my momentary garden bounty craving.
4 1/2 cups shredded zucchini (about 4 medium, 2 lbs)
3/4 teaspoon fine sea salt, divided
3/4 cup chickpea flour
1 teaspoon baking powder
1/2 teaspoon fresh thyme
1/3 cup milk
1 cup finely chopped green onions
2 teaspoons Sriracha (optional)
2 tablespoons olive oil
Set a mesh sieve or colander over the large bowl; line with a clean dish towel
Place zucchini on top of towel and sprinkle with 1/2 teaspoon of the salt. Let stand for at least 1 hour.
Gather the ends of the dish towel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl. Squeeze HARD. Wet zucchini will make your fritters fall apart and they’ll be hard to brown.
Add the milk, green onions, chickpea flour, baking powder, Sriracha, and remaining salt to bowl; mix with wooden spoon until well blended.
Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden brown, about 8-10 minutes per side. If you take them off the skillet before they brown, they won;t stay together and the insides won’t be as cooked as you’d like. But watch the browning and adjust the heat up or down to keep them cooking. Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding remaining oil as needed.
1 cup plain yogurt (You can sub sour cream if you like)
1 small seeded cucumber, chopped fine
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 red chili, seeded and chopped fine
20 leaves fresh mint
1 minced garlic clove
1/4 teaspoon toasted coriander seeds (or small bunch cilantro)
1/4 teaspoon toasted cumin seeds (or ground)
Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
If you’ve never had raita (RAY-TAH), give this easy sauce a try. It’s a bit like tzatziki, but less citrusy.
Typical Indian raita uses the thinner Indian-style yogurt, which is also good. But I prefer the thicker sauce, especially on these fritters.
This could be a light lunch or a side dish, but serve your favorite bubbles with it either way.