For the appetizers for the vegetarian dinner, I made a herbed zucchini feta fritter, and Brussels sprouts toasts. The zucchini fritters were light, fluffy, and fried. I love fried things, and the feta in these fritters added a salty and creamy angle to the flavour profile. These fritters were incredibly easy to make, and I served them with a yogurt dill dipping sauce that unfortunately I don’t have a photo of.

To make the fritters, 3 or 4 medium sized zucchinis are grated, and tossed with some salt. The zucchini mixture is placed in a colander and set aside over a bowl for about 5 minutes. The salt will draw out the water from the zucchinis so that when you fry them, they won’t become a watery mess.

Squeeze out as much water as possible from the shredded zucchinis, and add them to chopped mint, parsley, and dill.

Then eggs, feta, and flour is added to the zucchini and herbs, and mixed thoroughly.

Oil is heated in a deep fryer to 350F, and table spoonful of the batter is dropped in to the oil.

The fritters takes about 2 minutes to cook, they should be fried until brown. They should be drained on some paper towels.

The fritters can be kept warm in a 350 degree oven for a few minutes until you are ready to serve, and they are really damn good with the dipping sauce.

I also made a Brussels sprouts toasts by caramelizing some onions with smoked hungarian paprika, and mixing it with blanched, sliced brussels sprouts.

The vegetable mix is spread over toast with melted cheddar.

Herbed Zucchini Feta Fritters Recipe: http://www.foodandwine.com/recipes/herbed-zucchini-feta-fritters
Brussels Sprouts and Smoky Onions on Cheddar toast: http://www.foodandwine.com/recipes/brussels-sprouts-and-smoky-onions-on-cheddar-toast

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