Zucchini works so well in fritters and waffles. I seldom use them any other way. Combined with the saltiness of feta, the sweetness of the roasted red peppers, and the sourness of the yogurt, there is balance here. Add the basil, and this is a simple to make yet delectable dish.
Zucchini and feta fritter. Yogurt, roasted red pepper and basil dressingPrint
For the zucchini fritters
- 2 large zucchinis
- 1 cup cooked quinoa
- 2 eggs
- 1/2 cup panka breadcrumbs
- 3/4 cup crumbed feta
- 1/2 tsp freshly ground black pepper
For the yogurt sauce
- 1 cup Greek yogurt
- 1 red pepper
- 1 Tbsp Olive oil
- 1 Juice of a lemon
- 1/4 cup fresh basil
For the plating sauce
- 1 red pepper
- 1 tsp balsamic vinegar
- 1/2 tsp salt
Roast a couple of red peppers in olive oil (1 for the yogurt sauce, 1 for the plating sauce). Cut in half and trim off any non-red bits. Smear with olive oil and roast 40 minutes at 200 degC should do it.
Let one of the roasted red peppers cool and remove any burnt skin
Chop the red pepper and the basil into 5mm pieces
Combine all yogurt sauce ingredients and chill
- Grate zucchini, then salt and allow to drain for 10-15 minutes.
- Squeeze any remaining liquid from the grated zucchini.
Lightly whisk eggs together
Combine all fritter ingredients
- Add more breadcrumbs if the mixture does not form well into patties
- Fry in olive oil
Blend together the other roasted red pepper and the balsamic vinegar. Season to taste.
Smear the plating sauce on the plate, add a fritter, then spoon on some yogurt dressing. Top with some radish sprouts.