In July our garden is full of zucchinis. When it rains there are even more. It’s like magic. There’s nothing and two days later you have several to eat. This year I planted seven bushes, both yellow and green. I love my zucchinis smaller than 12 cm, they are the best this size. Today I spotted three 12 cm ones and took them to my kitchen. I decided to make some zucchini fritters. I added some carrots and potatoes for some extra colour and taste.
RECIPE – ZUCCHINI FRITTERS WITH CUCUMBER DIP3 zucchinis
7 tablespoons potato starch
1 t each: turmeric, cumin, garam masala and salt
1,5 l sunflower or canola oil for frying
1 large cucumber
5 T olive Greek yogurt
juice of one lime
1 T fresh mint
1 garlic clove
1 T olive oil
Shred all veggies on box grater using the biggest holes. Put zucchini, potato and carrot shreds in a colander, salt it and let drain for 30 minutes. Squeeze excess water with cheesecloth or paper towels. Put all shreds in a bowl, add egg, spices and potato starch. Heat oil in a deep frying pan or fryer. Wait until it heats up to 180 C. Put Tablespoon of a batter into the oil and fry until golden on both sides- 1-2 minutes on one side. Take out with slotted spoon and put on paper towels to get rid of excess oil.
For the dip- mix shredded cucumber, yogurt, mashed garlic, lemon juice and salt. Add mint, mix and drizzle a bit of olive oil on top. Serve with zucchini fritters