Get ready to do that ‘this is so tasty’ happy dance!
There is nothing more satisfying than seeing a risky kitchen adventure turn out supremely delicious. I remember my Mum and my Opa making different vegetable fritters when I was young and I always relished the amazing smell of frying zucchini (even though I wouldn’t have gone near the stuff normally!). My Opa certainly had a talent for throwing together some awesome dishes out of very simple ingredients and I think that is what I have achieved here! (As a vegan I see firm silken tofu as a simple ingredient, I’m not sure if he would have :)) The tofu here stands in for Greek-style yogurt and whilst I wasn’t sure if this would turn out initially, I am soo glad now that I tried it. I didn’t have any cucumbers on hand, but if you do, try adding some chopped in small pieces into the dip.
Makes: 3 large fritters, double or triple recipe for more! (You’ll need to) Makes about 1 1/2 cups of dip
- 1 zucchini (Mine was of medium size)
- Salt and pepper
- 2/3 cup plain flour
- 2 garlic cloves (One for fritters and one for dip)
- A dash of onion powder and cayenne pepper
- 1 block of silken firm tofu (soft would be ok, but firm is best for yogurt texture)
- 3 teaspoons of tahini
- 1 Tablespoon olive oil
- A large bunch of fresh coriander
- Juice of 1 lemon
- Vegetable or canola oil for frying
Grate the zucchini and sprinkle with a good amount of salt. Leave for 5 minutes to allow the salt to draw out some moisture from the zucchini. This moisture will help keep the fritters combined when mixed with the flour. In a mixing bowl add the flour, 1 garlic glove crushed and chopped, salt, onion powder and cayenne pepper. Stir to combine. Now add in the zucchini and mix until the flour has distributed evenly and you have a dough-like texture. Form with your hands into patties. If you need, add a little flour to each to help them stick.
Heat about 1 inch of oil in a frying pan on medium-high heat and fry the fritters until golden brown on both sides. Mine took about 4-5 mins on each side, but keep a watchful eye! Whilst they are cooking, make the dip. You will add the tofu, 1 garlic clove, tahini, olive oil, coriander, salt and pepper and lemon juice to a blender or food processor and whiz until you get a nice smooth but thick consistency with little green specks throughout. Taste and add seasoning or more lemon juice if needed.
Take the fritters from the pan and place onto some kitchen (paper) towel to absorb any excess oil. Plate up and drop a dollop of dip onto each fritter and garnish with some extra coriander. You could try other herbs with this recipe, I am a coriander fiend, but I’m sure basil would work really well with this as well. To be honest, these taste almost like a beautiful savoury pancake which is fine by me! But if you want an even crunchier fritter-like texture, try pressing them down with a spatula in the pan to flatten them out. Enjoy!