Receta Zucchini and Potato Fritters with Garlic Herb Sauce
Zucchini and Potato Fritters with Garlic Herb Sauce July 28, 2015 by Barb | Creative-Culinary.com 22 Comments
Including this dish for Zucchini and Potato Fritters with Garlic Herb Sauce. Even though I may no longer have a huge garden and grow mounds of squash that I don’t know what to do with, I’m still always on the hunt for a new recipe for zucchini. I do have young neighbors who are in the beginning stages of garden glow and they grow plenty for the whole street I think! When gifted with some squash and wondering what to do with it I spied what seemed to be the perfect fit for me. I LOVE fritters and fried mashed potatoes so how could a dish consisting of both the ubiquitious zucchini and potato along with some of my fresh garden herbs not be perfect?
Yes, there are herbs in the fritters but it’s the herby, tangy, slightly sweet sauce that I loved so much I could bathe in it. OK, can I take a tangent for a moment? I don’t use the word bathe very often and even now when typing it, I had to chuckle. See; my maiden name was Bathe. Not pronounced as per Mr. Webster but a German thing pronounced Ba-thee with a long ‘a.’ Barbara Bathe…wow it’s been a long time. I so want to scuttle my ex’s name that I kept for the kids sake but I’m not going back to another unpronounceable German name that I have to spell EVERY single time! Mark my words, one day I will be Barbara Baker. OK, tangent over…but I had to do it!
I chose Cooking with Herbs for our Progressive Eats event this month (it’s been a YEAR!!). I wanted to make something using the fresh herbs from my garden. I have 3 huge pots of herbs. Two contain an assortment of tarragon, thyme, chives, cilantro and oregano. Another has mint and rosemary and the third? While some may still be singing the tune, ‘It’s all about the bass’ I prefer my ditty to be ‘It’s all about the basil.’ Lots and lots of basil. While this zucchini dish sounded really up my alley, as I started to mention before getting totally off track, the coup de grace is the sauce. Yogurt and fresh herbs, honey, garlic and olive oil. Yeah, I know…it is as divine as it sounds. I made few changes to this recipe but I did not run out for parsley; I think when it comes to fresh herbs almost anything goes so thyme stood in and it was lovely and a bit more flavorful even. The original recipe specifically called for ‘Yogurt – Not Greek’ and well, that was unnecessary. I used Greek yogurt and it was fine so it’s what I recommend.
Be sure to check out the fantastic dishes from my friends after the recipe…because really, ‘it’s about the HERBS!!!’
Barb Serves 4
Zucchini-Potato-Herb Fritters with Garlic Yogurt Sauce
15 minPrep Time
6 minCook Time
21 minTotal Time
Ingredients
- For the Garlic Yogurt
- 1/2 cup yogurt (I used Greek)
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- For the Fritters!
- 2 small zucchini, ends trimmed
- 1 small russet potato, peeled
- 1/2 medium onion
- 2 teaspoons kosher salt, plus more
- 2 large eggs, beaten to blend
- 1 garlic clove, finely grated
- 1/2 teaspoon ground cumin
- 3 tablespoons finely chopped fresh thyme, plus more for serving
- 2 tablespoons finely chopped fresh mint, plus more for serving
- Freshly ground black pepper
- ? cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil (for frying)
- Olive oil (for serving)
- 2 Fresh medium tomatoes, chopped (optional)
Instructions
To Make the Garlic Yogurt:
Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
To Make the Fritters
Grate zucchini, potato, and onion on the large holes of a box grater or by using the larger grater disc with your food processor. Transfer to a mesh sieve set over a bowl and toss with 2 tsp. salt. Let vegetables sit until they release their liquid, 30?40 minutes.
Mix eggs, garlic, cumin, thyme and mint in a medium bowl; season with salt and pepper. Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid This is important; getting rid of extra liquid will help them be crispy). Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt.
To serve, drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.
Garnish with tomatoes. 6.5
http://www.creative-culinary.com/zucchini-potato-herb-fritters-with-garlic-yogurt-sauce/
Creative Culinary
Cooking with Herbs
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about herbs and is hosted by yours truly. With gardens coming on strong, it’s a great time to add herbs to your menu and we’ve got them; from appetizers to drinks to desserts!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. After a successful first year of more traditional themes, this year you’ll see us doing more open ended themes beginning this month when we’re Cooking with Herbs…and anything goes!
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule or contact me for more information.