YAY!! I’m so excited… you see, my July/August edition of my Food Network Magazine has arrived and it is chalk full of summer. I always pour over every page of the magazine looking at all the delicious food and anticipating my next meal. As luck would have it, this issue featured zucchini so I chose to make their Zucchini Fritters. Wise choice, Lori. Wise choice.
Our veggie garden has exploded… once the rain stopped and the weather heated up, we have seen some phenomenal growth, especially with the zucchini. As you can see, we have a pretty good sized squash. As you can also see, I left the hose out. Pardon me, my yard usually looks a bit neater. My Food Network Magazine came just the day before we picked our first zucchini AND… as if it was just written for me, the magazine included a booklet “50 Recipes for Zucchini” with it.
I was making tilapia for dinner. It was already out of the freezer and ready for me. I thought the zucchini fritters would make a complimentary side dish for this tender fish. The zucchini fritters were remarkably easy to put together and was the perfect with the tilapia.
Fresh from the Garden Zucchini Fritters
- 1 1/2 cup fresh grated zucchini
- 1/2 teaspoon sea salt
- 2 Large eggs
- 1/2 cup all purpose flour
- 1/4 cup chopped red onion
- 1 tablespoon dried parsley
- 1 cup fat free greek yogurt
- 1/2 teaspoon garlic powder
- 1 teaspoon dill
I did have to make an adjustment or two from the Food Network Magazine Turkish Zucchini Fritters recipe. It calls for a couple of additional herbs plus scallions but I didn’t have scallions on hand. It also called for feta cheese, which I simply love, but hubby absolutely hates feta so I had to leave it out. This time. Next time I’ll add feta to half the recipe so I can enjoy it’s delicious flavor. What type of cheese would YOU add?
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