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RI Archives: Food

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Lion's Den

Guido's Marketplace

Vivian Mandala Deisgn Studio

Bimi cheese shop

Chatham Wine & Liquor

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Brava

Baba Louie's

Verdigris Tea Shop

Berkshire Coop

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Amy Cotler’s Zucchini Feta Fritters

Rural Intelligence FoodThese savory cakes are crisp on the outside, soft and chewy on the inside, and are superb accompanied with a salad of summer tomatoes and chopped Greek olives. It’s a snap to use lots of local goodies in this recipe, such as garden zucchini, farmers market onion, local yogurt and eggs. (I used Hawthorne Valley Farm yogurt and North Plain Farm eggs.) You may find local feta, but there isn’t any in this neck of the woods. (You can try the feta made by Adamah Dairy in Falls Village or Four Brothers Farm in the Hudson Valley.)  Next time I’m going to try this with regional cottage cheese. This recipe was adapted from Ayla Algar’s Classic Turkish Cooking and was printed in my first book, One Pot Vegetarian Dishes, which is out of print but still available and crammed with tasties. —Amy Cotler, author of The Locavore Way, Discover and Enjoy the Pleasures of Locally Grown Food

Zucchini Feta Fritters
Serves 3 - 4

3/4 cup plain yogurt
1 pound zucchini
1 teaspoon salt
1/3 cup chopped dill (or dill and parsley or dill and cilantro)
1/4 cup crumbled feta cheese
2 eggs,lightly beaten
1 small onion, chopped
1/4 cup flour or more as needed
1/4 teaspoons cayenne
3 tablespoons olive oil

1. Place an unbleached coffee filter or paper towel in a colander, and spoon the yogurt inside. Sit the colander in a bowl and for 15 to 20 minutes, to allow the yogurt to drip and thicken. Remove yogurt to a small bowl.

2. Grate the zucchini in the food processor. Toss with the salt, and let sit in the colander, over a bowl, 20 to 30 minutes. Remove to a hand towel and squeeze out extra liquid. Place in a medium bowl with the herbs, feta, eggs, onions, flour, and cayenne. Stir to combine.

3. In a large non-stick pan, heat the oil to medium-high. Add the zucchini batter in tablespoons, pressing down with the back of a spoon, until 1/4 to 1/2 inch thick. Test one, cooking on both sides, until crisp and brown, 2 to 3 minutes each side, then adding more flour to the batter if the zucchini is liquidy. Cook in batches. Serve with yogurt on the side or with a small dollop on top of each fritter.

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Posted by Dan Shaw on 09/09/10 at 08:20 AM • Permalink