Recipe: Zucchini Fritters with Chipotle Harissa Yogurt
This is my entry for this month’s Royal Foodie Joust!
The ingredients for this month’s challenge are:
chipotle peppers, zucchini and buttermilk.
The three items were picked by Marye of Apron Strings and Simmering Things who was the Joust’s winner last month.
My inspiration for this dish is my love of spicy condiments and my love of all things Mediterranean. Harissa is a North African spicy pepper relish, often found in many forms on the streets of Tunisia. I love Harissa and usually get around to making it once a year. It is a wonderful treat gotten with quite a bit of culinary effort and time, but it is worth it. I keep telling myself that I really need to make a bigger batch next time, but always forget! Maybe next year!
Anyway, I hope you enjoy this dish! The fritters are nice and crispy on the outside and deliciously creamy on the inside, topped with the spicy Harissa and the cooling Greek yogurt it is a perfect combination!
If you want to join us this month for the Royal Foodie Joust, Click Here
for the details or just stop by the Leftover Queen’s Forum!
INGREDIENTS:
For The Harissa:
6 chipotle peppers
3 dried pasilla or ancho chilies
1 dried really hot pepper
2 TBS coriander seeds
1 TBS caraway seeds
sea salt to taste
5 cloves of garlic, coarsely chopped
extra virgin olive oil as needed
½ teaspoon ground cumin
For The Fritters:
1 ¼ C. Buttermilk
2 TBS Butter, softened
1 ¼ C. Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 large zucchini, shredded
2 cipolline onions, shredded
olive oil for cooking
1 8 oz. container of Greek yogurt
METHOD:
To make the Harissa:
Cover the dried chilies with hot water and set aside to soften (about 20 minutes). Puncture each chili first to make sure it will sink and therefore all of the chili will soften.
Meanwhile in a mortar and pestle pound the coriander and caraway with about ¼ tsp of salt until you have created a grainy powder which is soft. Add the garlic and pound into a paste. You can also do this step in a food processor. If you do this step in the food processor, after it is ground, return the paste to the mortar. If you mortar is small then use a larger glass bowl.
Drain chilies and discard the seeds and membranes. Wearing some plastic or latex gloves, using a knife scrape the pulp inside into the mortar.
Pound with the pestle to create a coarse paste. Pound in ¼ cup of oil, a tablespoon at a time, then add the cumin. Taste and add salt if desired. The sauce should be thick but spread able.
You can store the leftovers (if there are any!) in a jar, smooth down the top with a spoon and pour olive oil on top. Keeps in the fridge for about 3 months. Makes about 1 cup of Harissa.
To make the fritters:
Pre-Heat a non-stick pan to medium-high heat and heat about 1 TBS of olive oil.
In a large bowl mix buttermilk, butter, flour, baking powder, baking soda and salt. Add the shredded zucchini and onions to the batter and stir until incorporated. Make into patties and cook until browned on one side. Flip once and cook on the other side.
Serve with a dollop of Harissa and a dollop of Greek yogurt. Enjoy!
Katiez - August 20, 2007 at 1:14 pm
That all looks sooo good! I wish I could eat hot foods… is it possible to make it ‘not-so-hot’? Naw, I didn’t think so. The zucchini fritters look good – I can do those.
Deborah - August 20, 2007 at 1:19 pm
I keep seeing zucchini fritter pop up everywhere, and I was going to make some last weekend but never got around to it. I am re-inspired now!
The Leftover Queen - August 20, 2007 at 1:19 pm
Hey Katie!
Try it with roasted red peppers and let me know what you think!
Great Deborah! I am so happy!
Patricia Scarpin - August 20, 2007 at 1:58 pm
This is delicious, Jenn!
And I love the new banner too!
Meeta - August 20, 2007 at 3:11 pm
This is a very creative dish and certainly sounds incredible. I love spicy food too so I might be giving this a go soon!
SeeC - August 20, 2007 at 3:25 pm
Lovely pictures. Like your new page header. Looks attractive.
Holler - August 20, 2007 at 3:52 pm
Great idea! I have some harissa left. But I think I mave be adding a little less of it as I am a wuss!
Figs Olives Wine - August 20, 2007 at 4:30 pm
Looks addictive, Jenn! Smoky, crisp, spicy, and creamy all in one. Beautiful.
Andy - August 20, 2007 at 5:18 pm
Looks fantastic! When I saw the 3 ingredients for your joust I thought of Zucchini Fritters right away also.
Kevin - August 20, 2007 at 5:46 pm
These look great. They sounds tasty as well.
Great banner!!
anh - August 20, 2007 at 6:19 pm
yum yum! I was just thinking about zucchini fritters, too. Your combo with harrisa is perfect!!
Cynthia - August 20, 2007 at 9:35 pm
My goodness, I’ve been so busy lately that I have not been able to take part in any of the online events. Looking at the ingredients here, I would not have been able to find chipotle in these parts. Your entry looks great Jenn.
lia - August 21, 2007 at 2:20 am
This is wonderful dish, and inpired me to cooked zuchini 😀 zuchini very easy to find here as its main vegetables for arabic food, thanks Jen 🙂
The Leftover Queen - August 21, 2007 at 8:52 am
Hey Patricia! Thanks!
Hi Meeta! It is quite a nice dish. I really loved it! If you try it, let me know what you think!
SeeC – Thanks! And thanks for stopping by!
Hi Holler! That is fine! But definately try it with the fritters, you will not be disappointed!
Hey Amanda! Did you sneak a bite? You summed it up all in one sentence! 🙂
Hi Andy! Great minds think alike, I guess! 🙂
Thanks Kevin! They are great and I love the new design too!
Anh! Thanks! Try it out!
Hi Cynthia! Thanks so much! Hope you will join us next time!
Hi Lia! I am so glad! Enjoy and let me know what you think!
Sylvia - August 21, 2007 at 10:12 am
Hi Jenn,I´m back.As always your recipes are superb, I like spicy food and for sure this dish is delicious
marye - August 21, 2007 at 11:29 am
o.k..these look really really good. really.
Valli - August 21, 2007 at 9:36 pm
Jenn…you always come up with such creative and interesting dishes. I have had harissa on falafels..but only a smidge..I am a wuss too!!!!I still have some zucchini beckoning me from the fridge so will have to try fritters next!!!!Glad you joined in the fun!!!!!!!!!!!!
The Leftover Queen - August 21, 2007 at 10:46 pm
Thanks Sylvia! You are so sweet! I hope you like it!
Hi Marye, I am so very glad that you approve!
Valli! Thanks so much! Yes, please try it and let me know what you think! Isn’t harissa just wonderful!?
Elly - August 23, 2007 at 11:19 am
This looks so, so SO good. I love zucchini, I love spicy things, I love Greek yogurt. I definitely have to make this. Mmm.
Erin - September 3, 2007 at 12:33 am
These look awesome. I will probably try something like this when i get to Ghana. they have their own local brand of really hot pepper sauce that seems like it would be a good combo with the yogurt and fritter. Great site, I love your concept.
The Leftover Queen - September 3, 2007 at 10:52 am
Thank Elly! This really is a wonderful dish! I so enjoyed eating it!
Thanks Erin! You’ll have to tell us what kind of peppers they use for their paste in Ghana! Sounds wonderful!