4 zucchini – grated
5 cloves garlic – chopped
1 onion chopped
1 tablespoon butter
Handful of fresh parsley – chopped
Handful of fresh dill – chopped
½ cup grated Parmesan cheese
1 tablespoon capers – chopped
½ tsp salt
½ tsp black pepper
1 tsp curry powder
1 tsp sugar
1 tsp sugar
1 cup flour
¼ tsp baking powder
½ cup cornmeal
4 eggs plus a tablespoon of milk– beaten
Vegetable oil for frying
Place grated zucchini in a colander fit in a bowl. Place a cloth over the zucchini. Place a small pot filled with water on the cloth and let this sit for thirty minutes to drain the water out of the zucchini.
Sauté the onion in a tablespoon of butter and add to the zucchini. Add the garlic, parsley, dill, parmesan cheese, capers and seasonings.
Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination.
Let this sit for about ten minutes.
Heat a large frying pan with about an inch of vegetable oil.
Carefully, using a teaspoon, place the batter in the hot oil. When the fritter is firm and the edges are a little golden, carefully turn over and finish cooking on the other side until golden.
Do not overcrowd the pan.
Place on a platter lined with paper towels.
For the Sour Cream Dip:
16 oz. of sour cream
Tablespoon of capers plus a tablespoon of caper juice
2 cloves of garlic
Handful of fresh dill
Juice of 1 lemon
1 tablespoon of sugar
¼ tsp salt
¼ tsp black pepper
Place all of the ingredients in a food processor and process until smooth.
Serve with the fritters.
What a nice way to use all of the fresh zucchini of the season.
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