Zuchinni fritters with blue cheese dressing
With Richard Till
Serves 6 as a side
2 medium zucchini grated
1/2 tsp salt
50g fetta, crumbled
1 clove garlic, minced
2 Tbl chopped basil
freshly ground black pepper to taste
2 eggs, beaten.
1/2 cup all-purpose flour
2 slices of fresh bread crumbed in the food processor oil for frying
Grate the zucchini and sprinkle with the salt, leave stand for 5
minutes then squeeze handfuls of the zucchini firmly. Discard the
liquid and put the squeezed zucchini in a bowl.
Add the rest of the ingredients and combine.
Fry spoonfuls of the batter in oil.
Blue Cheese Dressing
1 Clove of Garlic
200g Sour Cream
50g Blue Cheese (½ a segment)
Juice of 1 medium lemon
Pepper and Salt
Put all the above ingredients, including the salt and pepper, into a food processor and blend. Add a tablespoon or so of either water or milk to thin the dressing if you wish to have it a little runnier. Pour into a bowl or jug.
(TX: 5 December 2011)