The day wasn’t special, maybe a Monday or Thursday, and I was grating zucchini. Muffles from the television travelled through the kitchen as I prepared an easy weeknight dinner for us. He sat on the couch working on a paper for school and I was completely tuned in to every action I was accomplishing in the kitchen: smash the garlic, slice the onions, mince the herbs. I hadn’t made this recipe before but I had an idea of what I was doing. The silence between us wasn’t deafening or alarming because we had arrived at that place in our relationship. The destination is what everyone is longing for. When the anxiety of minutes between text messages falls to the wasteside and both of you are showing up.
The shreds of zucchini were sweating as they laid stationary in the bowl. Their secretions would act as the glue that held the fritters together. I dusted the moistened zucchini with flour and began mixing with my hands. The paste worked it’s way under my nails and I dirited everything I touched. The cast iron was hot. The oil was welcoming. “ Pop, pop, crackle.” The coconut yogurt was fragrant. Our food spoke while I juiced a lemon into it.
We curled up on the couch and ate side by side, not saying much…. which said everything I ever wanted.
- 2 Zucchini
- 1c Flour
- Enough oil to fry in
- 2 tbs chopped Dill
- 1 tbs chopped Mint
- 1 tbs chopped Basil
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
- 1/4 cup of vegan yogurt
- 1 1/2 tsp chopped dill
- 1 clove of garlic, grated
- 3 tsp of a lemon juice
- In a large bowl, gate both zucchinis.
- Cover in a teaspoon of salt- allow the water to surface.
- While the salt is pulling out the water (this is your egg replacement), chop up your herbs.
- Once you see a pool in the bowl, add your flour, herbs, lemon, and salt and pepper.
- In a cast iron skillet (or any pan) coat the pan with a thin layer of oil over medium high heat.
- Once your oil is piping, add a small spoon full of the zucchini mixture and flatten
- Once the edges are brown, flip.
- When both sides have been cooked thoroughly, lay the fritters out on a paper towel to absorb excess grease.
- While you're frying up the fritters, make your yogurt sauce (I used a thinner yogurt for the photos but a nice thick vegan yogurt is much better).
- Add all ingredients into a small bowl and mix.
- I served these with black lentils that I made with a little olive oil, veggie broth, and salt.