Post by goodcookin on Nov 23, 2008 10:41:44 GMT -5
Marrakesh-Spiced Squash Fritters
1 cup good-quality store-bought falafel mix
salt, cayenne pepper, and black pepper to taste
1/2 cup plain
yogurt, whole, low-fat or nonfat
1/3 cup water, or more
2 medium zucchini or summer squash, cut into 1/4 inch rounds
1 cup oil for frying, or more if needed
1/2 teaspoon baking soda
In a medium bowl, combine falafel mix, salt, cayenne, and pepper. Add the yogurt and water, stirring to mix well. Batter should be the consistency of yogurt, so add more water if the mixture seems too thick. (This batter will keep, covered in the fridge, for 24 hours.)
Heat about an inch of oil in a heavy skillet over medium-high heat. Add the baking soda to the batter, stirring thoroughly. To test oil for readiness, drop a teeny bit of batter in; if it fizzes right away, the oil is ready to go.
Dip a slice of squash in the batter, coating it evenly, and place the battered squash in the hot oil. Continue this process until the skillet is full but not crammed. After about a minute, flip the fritters and cook another minute or so on the other side. Drain fritters on paper towels. Continue cooking in batches until all the squash slices have been cooked. Fritters may be served warm or room-temperature.
Serves 4.
1 cup good-quality store-bought falafel mix
salt, cayenne pepper, and black pepper to taste
1/2 cup plain
yogurt, whole, low-fat or nonfat
1/3 cup water, or more
2 medium zucchini or summer squash, cut into 1/4 inch rounds
1 cup oil for frying, or more if needed
1/2 teaspoon baking soda
In a medium bowl, combine falafel mix, salt, cayenne, and pepper. Add the yogurt and water, stirring to mix well. Batter should be the consistency of yogurt, so add more water if the mixture seems too thick. (This batter will keep, covered in the fridge, for 24 hours.)
Heat about an inch of oil in a heavy skillet over medium-high heat. Add the baking soda to the batter, stirring thoroughly. To test oil for readiness, drop a teeny bit of batter in; if it fizzes right away, the oil is ready to go.
Dip a slice of squash in the batter, coating it evenly, and place the battered squash in the hot oil. Continue this process until the skillet is full but not crammed. After about a minute, flip the fritters and cook another minute or so on the other side. Drain fritters on paper towels. Continue cooking in batches until all the squash slices have been cooked. Fritters may be served warm or room-temperature.
Serves 4.