Zucchini and Sumac Fritters With Tomato and Mint Salsa

bluemoon downunder's Note:

These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 medium zucchini, coarsely grated
• 1 medium brown onion, finely chopped
• 1 1/4 cups stale breadcrumbs, processed
• 3 eggs
• 2 tablespoons fresh oregano, finely chopped
• 1 teaspoon sumac
• 2 tablespoons olive oil
• 3 medium tomatoes, seeded, finely chopped
• 1/4 cup fresh mint, coarsely chopped
• 1/2 cup Greek yogurt

Directions:

1. Squeeze the excess liquid from the zucchini using absorbent paper until it is as dry as possible or literally squeeze-dry a handful at a time in your hand; combine the zucchini in a medium-sized bowl with the onion, breadcrumbs, eggs, oregano and sumac.
2. Heat the oil in a large, preferably non-stick pan; drop rounded tablespoons of the zucchini mixture in batches, into the pan; cook until browned on both sides and cooked through.
3. Meanwhile, combine the tomato and mint in a small bowl; serve the fritters with the tomato and mint salad, accompanied by yoghurt.

Reviews

[Mirj]

I made these for a party a few weeks ago and they were an absolute hit. The vegetarians in our group couldn't stop noshing on these babies, but the meat eaters were also giving them a run for their money. I didn't serve them with yogurt, and they were just fine on their own. Great recipe, they are going to be a staple side on my table! Thanks!

[Bridget C]

Very good and easy. We have a wee glut of courgettes at the moment and had these as a light lunch - without the salsa though. I just mixed in a bit more sumac (I love the stuff) with greek yogurt and used that to dip the fritters in.

[MarraMamba]

I really really enjoyed these, the sumac gave a neat taste to them!