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!
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.
I really really enjoyed these, the sumac gave a neat taste to them!
This is really an interesting recipe! I like the idea of making the zucchini into fritters to be used for an appetizer. Unfortunately, my fritters came out kind of thin and didn't hold up well with the salsa put on top of them. The salsa also was a bit heavy on the mint for me. The mint overpowered just about every other flavor. I will definitely cut that back next time, and do some tinkering to get the fritters to be more firm. I think I would also like to serve this with lamb, since it goes well with the seasoning flavors in the recipe. Thanks for sharing! ~Sue
I scaled the recipe down for one large zucchini. This was a nice, easy recipe and I enjoyed it for dinner. Thanks!