Zucchini And Sumac Fritters With Tomato And Mint Salsa Recipes

ZUCCHINI AND SUMAC FRITTERS WITH TOMATO AND MINT SALSA

Zucchini and Sumac Fritters With Tomato and Mint Salsa image

These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.

Provided by bluemoon downunder

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 medium zucchini, coarsely grated
1 medium brown onion, finely chopped
1 1/4 cups stale breadcrumbs, processed
3 eggs
2 tablespoons fresh oregano, finely chopped
1 teaspoon sumac
2 tablespoons olive oil
3 medium tomatoes, seeded, finely chopped
1/4 cup of fresh mint, coarsely chopped
1/2 cup Greek yogurt

Steps:

Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.

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