Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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zucchini fritters

Every year my neighbors share some of the zucchini from their gardens with me, which always inspires me to come up with some new and interesting recipes, and this is one of my new favorites. This recipe is nicely fried with lots of great flavor from the cumin and the lemon in the batter. A simple honey dipping sauce is all you need for them, but they are also just as good without it. This recipe uses a 2-inch ice cream scoop which yields about 16 fritters. For more bite-sized fritters, use a melon baller, which will just about double the quantity (adjust cooking time accordingly). When frying the fritters, it’s important not to overcrowd the pan or you’ll bring down the temperature of the oil and they won’t cook as well so work in small batches as necessary.

1 tablespoon extra virgin olive oil
1/2 small onion, finely diced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
2 eggs, beaten
1 cup milk
1/2 tablespoon baking powder
1 teaspoon ground cumin
1 scallion, white and light green parts, diced
1 tablespoon finely minced flat-leaf parsley, roughly chopped
Zest of 1 lemon
2 cups flour plus 3 tablespoons
1 1/2 cups grated zucchini
2-3 cups canola oil, for frying

Honey-Yogurt Sauce
6 ounces plain Greek-style yogurt
1 tablespoon extra virgin olive oil
1 tablespoon honey
1/4 teaspoon ground cumin
Salt, to taste
Freshly ground black pepper

1. In a small sauté pan, heat olive oil over medium heat. Add onion and cook until softened. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Remove and set aside to cool.
2. In a large bowl, make batter. Whisk together about 1 1/2 eggs (discard extra egg or save for later use), milk, baking powder, cumin and 1/2 teaspoon salt. Add cooled onions and garlic along with scallion, parsley and lemon zest. Slowly add flour, a little at a time, beating after each addition.
3. Squeeze out any extra liquid from zucchini and discard. Fold in grated zucchini to batter and mix to combine.
4. In a medium saucepan, heat oil over medium-low heat. Using a 2-inch ice cream scoop, fry fritters until golden brown on all sides, turning occasionally, about 10 minutes. Transfer to a paper towel-lined plate and season with salt and pepper. Allow to cool for 5 minutes before serving.
5. In a small bowl, combine yogurt, olive oil, honey and cumin and mix until smooth. Season with salt and pepper. Serve with fritters for dipping.

Makes approximately 16 fritters.

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