Newsletter October 2011 – Recipes From The Melting Pot: Mediterranean Zucchini Fritters, A Grecian Dish
October 19th, 2011 by Eric J. Ramos
IN THIS ISSUE
Something Smells Rotten in Alabama
California Dreamin’
Reminder: 2013 Green Card Lottery About to End
USCIS Announces “Entrepreneurs in Residence” Initiative
National Hispanic Heritage Month
The Faces of US Immigrants: Yo-Yo Ma, A Cellist with the Bow of an Angel
Quote of the Month
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Recipes From The Melting Pot: Mediterranean Zucchini Fritters, A Grecian Dish
Ingredients
6 small zucchini grated
Salt as needed
1/2 lb feta crumbled
1/4 cup finely-chopped fresh dill
1/4 cup finely-chopped fresh parsley
3 eggs beaten
1/2 cup flour or more if needed for batter consistency
Freshly-ground black pepper to taste
Oil for frying
Directions
Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill parsley, eggs, flour and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.
Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm. Top with savory sauces, chutneys or relishes.
Source of recipe: InternationalRecipes.net
(Submitted by Butterflydog)
