Zucchini Fritters with Lime Yogurt

The key to this is to remove the water, so although you may have a county-fair- winner-sized zucchini, these contain too much water, so just stick with a solid, medium-sized zucchini.   Feel free to double this delicious recipe!   They are best served fresh and hot, but they could be made ahead of time and re-heating in a 400F oven, on a baking sheet lined with a cooling rack.  

1 medium-sized zucchini
Salt, as needed
1/3 cup besan (chickpea) flour
1⁄4 tsp. baking powder
1⁄4 tsp. garam masala or curry powder
1⁄4 tsp. black pepper
2 tbsp. cold water
1 cup plain, whole milk yogurt
Juice & zest of 1 lime
Olive oil, as needed

Diamond Crystal Kosher Salt

  1. Julienne or grate zucchini.  
  2. Place in a bowl and lightly salt. 
  3. Set aside for a few minutes to draw water out of the zucchini.
  4. Mix together yogurt, lime zest, juice and a pinch of salt.   Refrigerate until needed 
  5. Squeeze out any water, and then gently toss with chickpea flour, baking powder, garam masala, pepper & water (start with 1 tbsp., adding more if necessary) until mixture holds together.
  6. In a preheated frying pan, add about 1⁄4 cup of olive oil.  
  7. Drop zucchini mixture into the pan by the heaping tablespoon. 
  8. Fry 3 minutes on one side, turn over, and cook a further 2 minutes on the other side, rotating your pan as you need to to evenly distribute the heat.
  9. Remove to a paper-towel lined plate or cooling rack, lightly salt and eat immediately with Lime Yogurt. 

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Buttermilk Chive Dressing

Buttermilk Chive Dressing
Makes about 2 cups

Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.   

Be sure to source out high-fat, good quality buttermilk.   Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options:  replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.   

Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well.   The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.   

This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!   

1 clove of garlic, cut in half for easy blending
Juice of 1 lemon 
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper 
1 tsp. Dijon mustard 
2 tbsp. mayonnaise 
a good handful of snipped chives 
1 1/2 cups Buttermilk 

  1. Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender.   Blend until smooth, 30-45 seconds.  Add just a little of the buttermilk if you need to accomplish this. 
  2. Just stir in buttermilk (or blend for 2 seconds).  
  3. Pour into a jar and enjoy! 
  4. Will keep for a week or more in the refrigerator. 

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