Makes about 12
These tasty zucchini fritters could be called zucchini latkes or zucchini egg foo young; after all, they’re all sort of the same. With no starch in them they will not get crisp. To keep them as low fat as possible, fry in a stick free pan with as little oil as possible.
2 medium zucchini, grated
About 1 cup shredded cabbage
1 medium yellow onion, chopped small
3 or 4 cloves of garlic, minced
1 teaspoon dry dill weed
½ teaspoon curry powder
Dry chili flakes to taste
Salt and fresh ground black pepper to taste
2 whole eggs or 3 egg whites
Olive oil for frying
Mix all together well. Heat a bit of olive oil in a heavy, non stick skillet to moderately high. Drop the batter into the skillet by heaping tablespoons full. Flatten slightly with the back of the spoon. Cook for about 3 minutes on each side, or until nicely browned and somewhat dry. Remove to a serving plate and keep warm while you finish frying the remaining batter.
Be sure to stir the mixture well each time you are going to fry a batch because the egg will settle to the bottom of the bowl otherwise. Serve warm with plain yogurt into which you have stirred a bit of finely minced fresh garlic and dill weed.