We brought two suitcases with us to Portland to tide us over until the rest of our stuff arrived. They contained a hodgepodge of things beyond the usual essentials, a couple blankets and pillows since we slept on the floor the first few nights, toothpaste, cat-related stuff… bags of dried garlic chives, dill, rosemary, thyme, parsley, basil, dried peppers, and finally… 10 bulbs of garlic.
The week before we left Michigan, we stayed with my dad. For me, that pretty much meant raiding his garden the whole week. I wanted to take as much of his garden as I could to Oregon with me, so I used his dehydrator to dry a year’s worth of peppers (jalapeno, habanero, serrano, and banana peppers) and various dried herbs that have mostly already been consumed. The night before we left, dad dug up all the garlic in his garden and told me to take all 10 bulbs with me. I LOVE garlic, but 10 bulbs? Really? I’ll never use all of it, I thought! Turns out, yes, I really do love garlic and can consume 10 bulbs in a month. The last two cloves from dad’s garden went into the sauce for these fritters.
Zucchini has been a constant in my kitchen(s) this summer. Like a dutiful Midwesterner, I whipped up at least a dozen loaves of zucchini bread back in Michigan, but I’ve also been making zucchini soup, zucchini noodles, roasted zucchini, adding zucchini to salads, and zucchini fritters. Lately, all I want to use zucchini for is fritters. Most of the time, I only put the smallest amount of effort into breakfast and fritters are basically savory pancakes. Fried on each side until golden brown, packed with feta and herbs, and topped with tangy garlic yogurt, it’s pure heaven for me.
Notes: Sour cream would be a good substitute if you don’t have any yogurt on hand. Feel free to make this without corn, but be sure to add another zucchini.
Zucchini and Corn Fritters with Garlic Yogurt Sauce
For the fritters:
3 medium sized zucchinis, grated
1 cup corn
1 cup flour
1/2 teaspoon baking soda
1/4 cup crumbled feta
1/4 cup fresh herbs (parsley, dill, whatever you like), chopped
oil for frying (I used peanut oil)
For the sauce:
1/2 cup plain and full fat yogurt
2 cloves of garlic, thinly sliced
salt & pepper, to taste
Shred zucchini with a grater or give it a few whirls in your food processor. Transfer zucchini to a colander placed in the sink, sprinkle with salt, and let it drain for 10-30 minutes, occasionally squeezing out excess water.
Prepare the sauce by mixing together yogurt, chopped garlic, and salt. Set aside.
In the meantime, prepare the rest of the ingredients. Shuck the corn from the cob or measure out 1 cup of frozen corn. Mix together flour and baking soda in a bowl. In a large bowl, beat the eggs until smooth, add the feta, dill, and parsley, salt, pepper, and corn.
Return to the colander and squeeze out water from the zucchini one more time, then transfer to the bowl with the egg mixture and mix thoroughly. In small batches, fold in the flour and baking soda mixture until just mixed.
In a large non-stick skillet, add a generous amount of oil over medium heat. When hot, scoop 1/4 cup of mixture and place in the skillet. Cook as many fritters in one batch as you can, but left a couple inches between each one. Flip when golden on one side, this should take 3-4 minutes. Cook on the other side, for another 3 or 4 minutes. Transfer fritters to a large paper towel-lined plate. Repeat until the mixture is gone.
Serve hot and enjoy with the yogurt sauce.
Makes about 8 fritters