PLAN NO. 15

Print

With ImageWithout Image

Zucchini, feta, and cornmeal fritter with baba ganouj, cucumber salad, and pita

Yield: 4

Overview: Make the fritter batter, assemble a salad, and fry the fritters.

Cook modePrevent screen from turning off

Ingredients

For the fritters

• 2 lbs zucchini (about 4 large squash)
• ½ lb yellow onion (about 1 medium onion)
• 2 teaspoons salt
• 3 eggs
• 1 ½ tablespoons vadouvan (sub: berbere or curry powder)
• ½ cup cornmeal
• ¼ cup all purpose flour
• ¼ cup dill, finely chopped
• ½ teaspoon baking powder
• 8-oz block feta, coarsely crumbled (optional)
• neutral oil (for frying)

For the cucumber salad

• 1 lb cucumber, roughly chopped
• 1 jalapeno, seeded and finely diced
• 1 cup picked herbs (parsley, cilantro, and/or dill)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

To serve

• baba ganouj (store-bought or homemade)
• pita bread (store-bought or homemade)
• lemon wedges
• flakey sea salt

Instructions

1. Remove moisture from the zucchini and onion. Grate the zucchini and onion on the coarse side of a box grater. Add them to a salad spinner (see tip) and sprinkle with the 2 teaspoons of salt. Mix and rest for 10 minutes to give the salt time to draw out as much moisture as possible. Spin and drain.
2. Make the fritter batter. In a large mixing bowl, combine the spun zucchini and onion with the remaining batter ingredients. Mix well.
3. Make the cucumber salad. If you haven’t yet done so, chop the vegetables and pick the herbs. Wait to dress the salad until you’re ready to serve.
4. Cook the fritters. Form the fritters into small disks (2-3 inch diameter and ½ inch high). In a large skillet, add a ¼-in deep layer of neutral oil. Heat until the oil is shimmering (300-350°F). Carefully add the fritters and fry until well browned (about 3-4 minutes per side). Drain on paper towels or a wire rack set over a sheet tray.
5. Plate. Serve the fritters immediately with a dollop of baba ganouj, a generous spoonful of cucumber salad, and several wedges of warm pita bread. Sprinkle with flakey sea salt, and finish everything (except the bread) with a good squeeze of lemon juice.

Tip

You can use a colander for this, but spinning will remove significantly more moisture than unassisted gravity. Not to mention it’s way faster. You’ll use it twice in this recipe alone (drying your herbs). We highly recommend adding a salad spinner to your repertoire of kitchen tools.

© 2025 Aster Pantry LLC, All Rights Reserved

---

EXTRA IDEAS

Leftovers - Day-old fritters make excellent sandwiches. You can treat them like falafel. Use old pitas, or any other kind of bread. Whisk yogurt, lemon zest, and shredded cucumber for a quick tzatziki sauce. For the overachievers, try the homemade baba ganouj or pita recipes below.

Baba ganouj recipe

Sourdough pita recipe