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Herb-loaded, Turkish way of preparing zucchini fritters.
1. Place the grated zucchini in a strainer over a large bowl. Toss it with a dash of salt and set aside for 1 hour. Then squeeze the zucchini in a clean kitchen towel to extract excess moisture.
2. Transfer zucchini to a large bowl. First stir in herbs, onions and feta cheese. Add eggs, salt, pepper and flour and mix until evenly combined.
3. Heat vegetable oil in a large heavy-bottomed frying pan over medium-high heat. Meanwhile, line a large plate with paper towels to drain excess oil when they are done.
4. Carefully drop a heaped tablespoon of zucchini mixture into the pan; repeat, spacing fritters a few inches apart. Pat them down so they become flat.
5. Fry until golden brown on both sides. With a slotted spoon transfer patties to the plate. Repeat with remaining zucchini.
6. Serve cold or at room temperature with sour cream.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!