I received this recipe as a comment from Moria's friend Michael Rosse. Thanks Michael! Can't wait to try it.
"I've got zucchini growing like crazy in my garden right now. I get so much I give alot of it away. I can't wait to make this recipe.
Here's my favorite thing to make with Zucchini- it is Indian and it is addictive as hell. I think the FDA may need to ban Turmeric, because the stuff is like crack (that is, if crack were actually really GOOD for you)." --Michael Rosse
Zucchini Fritters
from Madhur Jaffrey's "World of Middle East Vegetarian Cookbook"
For the fritters:
for the sauce:
Wash, trim and grate the zucchini into a bowl and add salt, set aside for 1/2 hr. Squeeze the water out of the zucchini by pressing between your palms. save the water for the sauce. add chili, ginger, onion, parsley and chickpea flour, mix real good and roll into patties or balls (like falafel). You should have 16 of them. In a sizable frying pan, fill up to about 1 1/4 in. with cooking oil. gently drop each fritter in and cook until golden brown ( I turn them 15 mins. until very crispy, then dry them on a paper towel )
Use 5 tbsp of the oil used for cooking to make the sauce. Use a 10 inch skillet or pan over med. flame. throw in onions, cook 7-8 mins., then throw in everything else gradually, from the juice, to the tomatoes, the spices and the fritters themselves. serve immediately.
Thanks Michael for sharing! :D
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