Light, delicious, vegetarian summer meal that you can do in 25 minutes or so. The flour may be off, depending on how much vegetable you yield. Add it a tablespoon at a time until the batter comes together in a workable way.
1 large zucchini
1 small onion
2 tbsp buttermilk (regular milk is fine)
1 tsp dried basil
1 clove of garlic, crushed
1/3 cup whole wheat flour
2-4 tbsp extra virgin olive oil
Heat pan to medium heat. Shred the zucchini and onion with a normal cheese grater over a paper towel. Gently squeeze as much moisture out of the vegetables as you can and set aside. Mix together buttermilk, egg, basil and garlic, then stir in the vegetables. Add the flour slowly until it becomes a sticky, thick batter, the consistency of biscuit or cookie dough. Add oil to the pan and shape spoonfuls of batter into patties and fry for about 5 minutes on each side. Top with yogurt and tomato-pistachio crudo.
1 cup cherry tomatoes, chopped roughly
2 tbsp chopped pistacchios
Salt and pepper
Chop up tomatoes and nuts and mix together, season and serve. Add fresh basil if you have it.
It ain’t a pretty picture, but it is super yummy.