| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 32g | 7g | 30g |
| sugars | fibre | protein | salt |
| 6g | 4g | 14g | 1.6g |
(NOTE: This is a placeholder answer, actual nutrition facts may vary depending on exact ingredients used and serving sizes).
Why I Love Iranian Zucchini and Feta Fritters with Zesty Tomato Salsa
There’s something inherently comforting about the Iranian recipe for Zucchini and Feta Fritters with Zesty Tomato Salsa. Perhaps it’s the way the soft, moisture-rich zucchini combines with the salty, tang of the feta to form delicate fritters, or perhaps it’s the zingy freshness of the salsa that accompanies it; a vibrant composition of tomatoes, onion, and that kick of jalapeno. Regardless, this dish holds a special place in my heart and on my dinner table.
A Taste of Another World
As a New Yorker, I’m blessed to live within a tasting tour of the world right on my doorstep. The city’s food scene is a melting pot of culture, and this Iranian recipe fits right at home amongst the smorgasbord of flavors available. What I love about these Zucchini and Feta Fritters is how they embody the spirit of Iranian cuisine’s abundance of flavors and textures while simultaneously feeling entirely universal in their appeal.
They remind me of the stage in a way. Every element of the recipe earning its rightful spotlight much like the cast in a play. The zucchini and feta, of course, play the leading roles, with their appetizing blend of crisp and creamy textures. But let’s not forget the supporting cast – the ensemble of spices that breathe life into the recipe. Yotam Ottolenghi, a chef known for his mastery in Middle Eastern cuisine, often emphasizes this delicate dance when creating his renowned dishes. It’s hard not to find inspiration in his technique.
A Homemade Staple
The wonderful thing about this recipe, beyond its tantalizing flavors, is its accessibility. It’s uncomplicated in its ingredients and its execution. I often find myself turning to it after a long day in rehearsal or when I want to introduce friends and family to the diverse world of Iranian cuisine. There’s some magic in the simplicity of it all, turning ordinary zucchini and feta into a flavorful delight that speaks volumes of its cultural origin. It’s one of those meals where every bite embodies the very soul of the place it comes from.
Above all, I love this recipe because it displays the beautiful blend that is, in fact, New York and me. It serves as a delicious reminder of how food is the universal language that bridges cultures, much like acting, transporting us to different realms while keeping us rooted in our own.
What You’ll Need
- For the Fritters:
- 4 medium-sized zucchini
- 1 cup of feta cheese, crumbled
- 2 large eggs
- 1 teaspoon of ground cumin
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 cup of all-purpose flour
- 1/2 cup of vegetable oil (for frying)
- For the Salsa:
Method
Step One
Start by preparing the fritters. Grate the zucchini and place them in a bowl. To remove the excess moisture, add a pinch of salt and let it sit for 10 minutes. After 10 minutes, squeeze the zucchini to drain the water using a cloth or a sieve.
Step Two
In a separate bowl, whisk together the eggs, crumbled feta cheese, ground cumin, salt, and pepper. Gradually, add the flour, ensuring you mix thoroughly to avoid clumping. Once you have a smooth batter, fold in the drained zucchini.
Step Three
In a large frying pan, heat up the vegetable oil on medium heat. Using a spoon or an ice cream scoop, drop spoonfuls of the fritter batter into the heated oil. Ensure not to overcrowd the frying pan. Fry each side until golden brown which approximately takes about 2-3 minutes. Repeat this process until all the batter is used up. Use a slotted spatula to transfer the fritters to a paper towel lined tray to drain the excess oil.
Step Four
While the fritters are browning, you can start preparing the salsa. In a clean bowl, combine the chopped tomatoes, finely chopped red onion, minced garlic, finely chopped jalapeno, fresh lime juice, and chopped cilantro. Season with salt and pepper to your preference and mix until everything is well combined.
Step Five
Serve the fritters hot accompanied with the zesty tomato salsa on the side. The zucchini and feta fritters are best enjoyed when hot.
