Yields approximately: 15 units
Ingredients:
1 kg zucchini (scrubbed, rinsed, patted dry)
2 whole eggs
1 tsp crushed garlic
4-5 tbsp plain flour
Salt + pepper
Oil for frying
Dipping Sauce:
250 ml pouring cream
120 gm sour cream, labneh (or) any white cheese
1/2 tsp ground turmeric
Salt + pepper + thyme (or) mint
Method:
Coarsely grate dry zucchinis. In a large glass bowl; combine grated and strongly squeezed from their waters zucchinis, eggs, salt, pepper, thyme and garlic, with flour; mixing well to a consistency that can shape round patties; as illustrated. Heat oil in a frying pan; over medium-high heat. Gently dip down patties to semi deep-fry them to golden; on both sides, turning them once. Remove by means of a slotted spatula; onto kitchen paper towels. Arrange on your serving dish with dipping sauce aside.
Dipping Sauce:
In a medium saucepan; bring cream to a preboil; stirring constantly. Stir in sour cream to dissolve. Add four seasoning ingredients and taste for salt. When incorporated and heated through; remove away from heat. Stir well and pour into a saucing bowl. (Prepare before frying fritters).
* A version of this article appears in print in the 5 June, 2025 edition of Al-Ahram Weekly
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