ZUCCHINI, GREEN PEPPER, AND BABY LEEK FRITTERS WITH HERBY YOGURT SAUCE
Recipe by The Leek and The Carrot
Serves 3-4
Takes 55 minutes
Ingredients:
2 zucchini or summer squash, shredded
1 teaspoon kosher salt, divided
6-8 tablespoons avocado oil (or other neutral cooking oil), divided
1-2 green peppers, finely chopped
4 baby leeks (roots and dark green leaves removed), thinly sliced
3 eggs
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1 teaspoon baking powder
Herby Yogurt Sauce:
1/4 cup yogurt
2 tablespoons mayonnaise
2 tablespoons minced tender herbs (dill, basil, chives, mint, parsley)
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
Directions:
In a colander, combine zucchini with 1/2 teaspoon salt. Toss to combine and let sit for 15 minutes.
In a large heavy skillet, warm 1 tablespoon oil over medium heat. Add green pepper(s) and leeks and saute until very tender, about 10 minutes. Set aside.
Press zucchini mixture firmly with a spatula and let sit for 10 minutes more. Squeeze zucchini with your hands to drain as much zucchini as possible and then add to a large bowl. Add eggs and stir until smooth. Sprinkle mixture with flour, remaining 1/2 teaspoon salt, pepper and baking powder. Add in additional tablespoon avocado oil and leek mixture, and stir with a fork until evenly combined.
Heat a large heavy skillet over medium heat (this can be the same skillet you used to cook your peppers and leeks). Add 2-3 tablespoons avocado oil (a generous glug) and heat until glistening. Add zucchini mixture in 1/4 cup scoops, about three per batch. Spread it out as thinly as you can. Reduce heat to medium low and cook until browned, about 2-3 minutes. Flip, press down firmly, and cook until the second side is browned, an additional 2-3 minutes. Continue batching zucchini fritters this way until you cook through all the batter. You’ll likely want to add another generous glug of oil (2-3 tablespoons) after the second batch of fritters. The recipe makes 10-12 total fritters.
In a small bowl, combine yogurt, mayo, herbs, vinegar, and salt until smooth. Serve with warm fritters.