We had an all vegetable meal tonight (sort of). Miso soup made with vegetable broth and with spinach and onion, beet and kholrabi chips baked in the oven and these zucchini fritters with greek yogurt. Delicious, especially with the tangy yogurt.
1 large green zucchini and 1 smaller yellow summer squash
2 small spring onions – diced
1 handful each of basil and parsley (from my herb garden!)
1/2 C. whole wheat flower
Grape seed oil for frying
Shred zucchini and press out excess liquid with paper towels. Mix in the beaten egg, salt/pepper, flower, onion and herbs. Heat oil in a frying pan and drop in small amounts of the zucchini batter. Cook for 3-4 minutes on each side but watch to make sure not to burn. Set on a paper towel after they are cooked to get rid of some excess oil. Then serve with yogurt!
Notes: Yum. Next time I think I’ll try baking them instead, as that is always healthier with less oil.
Servings: Two entree sized servings