Tuesday,23 April, 2019
Current issue | Issue 1429, (7 - 13 February 2019)
Tuesday,23 April, 2019
Issue 1429, (7 - 13 February 2019)

Ahram Weekly

Zucchini fritters sided by a creamy dip

Zucchini fritters sided by a creamy dip
Zucchini fritters sided by a creamy dip

Yields approximately: 15 units



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 (or) any white cheese

1/2 tsp ground turmeric

Salt + pepper + thyme



Coarsely grate dry zucchinis.  In a large glass bowl; combine grated 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 in 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).

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