Summer Fare – Zucchini Fitters with Chutney
As July rounds the bend, the markets are flooded with amazing summer squashes, zucchini flowers, zucchinis and melons. Some of the freshest food around! I love zucchini in all forms. I like to slice it very thinly and flash cook it in a very hot pan and then toss with a light pesto sauce as a pasta substitute. It’s wonderful baked into breads and fried as Indian influenced fritters with a tart chutney on the side.
Zucchini Fritters with Dill Yogurt Sauce
2 medium Zucchinis grated
2 cups flour
4 sprigs of fresh thyme or oregano stripped from the stems
sea salt and pepper
1/2 cup grapeseed or vegetable oil
In a large bowl beat the egg with the salt and pepper and herbs, add the zucchini and then add the flour. Mix well. Drop the batter into the hot oil, press down to flatten a bit and cook for 4-5 minute each side until browned. Drain on paper towels.
For the Sauce:
1 cup whole milk yogurt (I use the Ronnybrook Farm Creamline Yogurt. This is hands down some of the best yogurt I have ever eaten and I love to get it every week)
2 tablespoons fresh chopped dill
Juice of 1/2 a lemon
Sea Salt and Pepper
Combine ingredients in a bowl and cover. Let refrigerate for at least half an hour to let the flavors mingle. Spoon generously over the fritters.
For this meal I also made a nice apple chutney with some Mitsu apples I got at the market. This compliments the sour, salty and richness of the fritters really well and adds a surprising tartness.
Star Anise Apple Cherry Chutney
4 tart crisp apples like Granny Smith or Mitsu
1/2 cup dried cherries
1/2 cup white sugar
1/2 brown sugar
4-5 pieces Star Anise
3 1 inch piece of ginger peeled and minced
1 large yellow onion
Juice of one Lemon
1 cup of rice wine vinegar (or white vinegar)
1/2 teaspoon of white pepper
1/2 teaspoon of sea salt
1 tablespoon of vegetable oil
Chop the apples and toss with the lemon juice. Coat a large sauce pan with the oil and cook the onions until soft. Add the ginger, cherries and apples and warm. Pour in the vinegar and the sugars and combine. Add the star anise and seasonings. Bring to a simmer and cook uncovered for about 20 minutes. Increase the heat to reduce the liquid for the last five and remove from heat.
This would also be great with lamb, duck or on turkey. It will keep in your refrigerator for about 2 weeks.