Tag Archives: dill

Zucchini Fritters with Feta and Yogurt Cucumber Dill Sauce

These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up summer zucchini, because Lord knows, you or your neighbors are likely swamped with it. Of course there is always the local farm market or grocery store…

The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.

To eliminate all of the excess moisture in zucchini, shred on a box shredder, salt it and let it drain in a fine mesh strainer for 10 minutes. Finally you want to wrap it tightly in a clean towel and squeeze out any lingering moisture. Do not let the zucchini sit on its own for too long after it’s been squeezed dry or it will turn brown.

Bind the dried zucchini with eggs and a little flour which allows its delicate flavor to shine. In ATK’s The Complete Mediterranean Cookbook where we found this recipe, and the one I followed, it did not mention baking powder as an ingredient. However, online it shows adding 1/2 teaspoon, which makes sense so I listed it below.

Oh, and do yourself a favor and buy a good block of feta cheese, not the pre-crumbled varieties. Odyssey and Mt Vikos are two great brands that contain no preservatives, additives, or calcium chloride and are Non-GMO. Traditional feta is made authentically by small family dairies in central Greece using fresh milk from sheep and goats.

Zucchini Fritters with Feta

  • Servings: 12 fritters
  • Difficulty: easy
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Ingredients

  • 1 lb. zucchini (about 2 medium), trimmed
  • 1 tsp. salt
  • 2 large eggs
  • 2 scallions, minced
  • 2 Tbsp. minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1/4 tsp. black pepper
  • 1/4 cup all-purpose flour (or cornstarch)
  • 1/2 tsp. baking powder
  • 3 Tbsp. olive oil, plus more if necessary
  • Lemon wedges, for serving

Directions

  1. Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes.
  2. Put zucchini in a clean dish towel and fold and wring out real well with (you may need to repeat with another towel), then set aside.
  3. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
  4. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Repeat as needed.
  5. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.

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By Jennifer Segal, adapted from Cooks Illustrated

Yogurt Cucumber Dill Sauce

Not a dill fan? Substitute cilantro, mint, parsley or tarragon instead. Sauce can be made one day ahead.

Yogurt Cucumber Dill Sauce

  • Servings: Yields about 2 cups
  • Difficulty: easy
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Ingredients

  • 1 cup plain Greek yogurt
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. minced fresh dill
  • 1 garlic clove, minced
  • 1 cucumber, peeled, halved lengthwise, seeded, and shredded
  • Salt and Pepper

Directions

  1. Whisk yogurt, oil and garlic together in a medium bowl until combined.
  2. Stir in cucumber and season with salt and pepper to taste.
  3. Refrigerate covered. Take out and leave on counter for 30 minutes before eating.

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Herby Potato Salad

A bit of a twist, this classic potato salad adaptation from Good Housekeeping utilizes lots of fresh, tender herbs, and is a little more sophisticated looking than the typical bowl of potato salad.

The spuds are kept whole, but smashed with the bottom of a cup after cooking them in water. Then they get mixed with the mayonnaise mixture, spread onto a platter and capped with scallions, parsley and dill. While it may look like an overload of toppings, remember there aren’t any actually mixed into the potatoes (although I did reduce the amount of parsley down to about 2/3 cup).

Served at room temperature, it made a wonderful side to grilled bratwurst sausages and caramelized onions. Go ahead and cook the baby reds in the morning or the day before, and save yourself some time at dinner.

Herby Potato Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 24 oz. baby red potatoes
  • Kosher salt and pepper
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup sour cream
  • 1 1⁄2 Tbsp. prepared horseradish, drained
  • 1 1⁄2 tsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice
  • 1 cup torn flat-leaf parsley leaves
  • 2 Tbsp. chopped fresh dill
  • 2 scallions, thinly sliced
  • Flaky sea salt for serving

Directions

  1. Place potatoes in a medium pot and cover with cold water. Bring to a boil, add 1/2 tablespoon salt, reduce heat and simmer until just tender, 12 to 15 minutes.
  2. Drain and run under cold water for 30 seconds. Drain well and pat dry.
  3. On cutting board, gently flatten each potato with bottom of cup.
  4. While potatoes cook, in a small bowl whisk together mayonnaise, sour cream, horseradish, mustard, lemon juice and 1⁄2 teaspoon each salt and pepper until smooth.
  5. In a large bowl, gently toss potatoes with the dressing. On serving platter, arrange potatoes in single layer, drizzle with any remaining dressing and sprinkle with herbs and scallions. Add more salt and pepper, if desired.

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Adapted from a recipe for Good Housekeeping Magazine