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Zucchini-Feta Fritters with Hummus Dip Recipe


Published:

Terry Brennan

Rather than serving a little pile of vegetables typically relegated to side dishes, try mixing them up in crispy-crusted golden-brown rounds that provide a mixture of smooth, crunchy, and creamy textures for more of a main attraction. A complementary dipping sauce adds another layer of flavor and may even distract finicky kids long enough to get them to enjoy their veggies, notes chef and cookbook author Robin Asbell, who contributed this recipe to Real Food.

Whether harvest season has sent a bushel of zucchini your way or you’ll pick them up at the farmers’ market or produce aisle, this is a great way to reimagine a use for this summer squash. And it’s easy to make your own hummus for dipping. Eating your veggies just got a little more interesting.


Zucchini-Feta Fritters with Hummus Dip

Makes 4 servings

Fritters
1 lb. zucchini (about 3 medium size)
1 12 tsp. coarse salt
12 cup unbleached flour
12 tsp. baking powder
12 tsp. freshly ground black pepper
2 tsp. lemon zest
1 tsp. oregano
2 large eggs, whisked
4 oz. feta cheese, crumbled
canola oil

Hummus Dip
2 cloves garlic, peeled
1 (14.5-ounce) can garbanzo beans, rinsed and drained
14 cup tahini
3 tbsp. extra virgin olive oil
14 c. lemon juice
12 tsp. salt
3 tbsp. water, or more to taste


For fritters: Trim zucchini and coarsely shred using a food processor. In a large colander, toss with 1 teaspoon salt. Let stand 30 minutes, wring out, and roll into a clean kitchen towel to remove excess moisture.

In a large bowl, combine flour, baking powder, remaining salt, pepper, zest, and oregano, and whisk to combine. Stir in eggs, whisking until smooth. Stir in zucchini and feta.

Heat a large skillet over medium-high heat and add oil to cover bottom of pan. Using a 14-cup measure, carefully drop batter into oil. Cook 2 to 3 minutes per side, until golden-brown and firm when pressed. If not serving immediately, transfer to a baking sheet lined with paper towels and keep warm in a 250°F oven.

For the dip: Drop garlic down feed tube of a food processor with motor running to mince. Add beans and process to create a uniform consistency, scraping down sides of jar as necessary. Add tahini and process until smooth. Scrape down sides of jar and add oil, lemon juice, and salt, and process until smooth. Gradually drizzle in water to create desired consistency. Scrape into a small bowl to serve with fritters.


Nutrition info (per serving): Calories 534 (315 from fat); Fat 36g (sat. 8g); Chol 118mg; Sodium 1212mg; Carb 38g; Fiber 8g; Protein 18g

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