2 Place zucchini on a tea towel and squeeze out as much liquid as possible. Transfer zucchini to a medium mixing bowl. Add flour, ¼ cup (60 ml) dill, egg and a pinch of pepper. Stir to combine. 3 To make yogurt sauce, in a small mixing bowl, combine yogurt, garlic and remaining ½ tsp (2.5 ml) salt, ¼ cup (60 ml) dill and pinch of pepper. Mix well, adjust seasoning to taste and set aside. 4 Heat a medium frying pan over medium heat. Add olive oil. 5 Place a heaping tablespoon of zucchini mixture in pan and flatten to a pancake shape. Repeat to fill pan. Cook for 3 to 4 minutes, until golden, then flip and cook for another 3 to 4 minutes, until golden and cooked through. 6 Repeat step 5 with remaining zucchini mix, adding more olive oil if needed. Serve fritters with yogurt sauce. Makes 10 fritters PAIRS WITH BRANCOTT ESTATE SAUVIGNON BLANC New Zealand $17.99 129528 ASAHI SUPER DRY 0.0% NON-ALCOHOLIC Italy $11.29 265620 6 × 330 ml
pasta is just al dente. Drain spaghetti and reserve ¼ cup (60 ml) pasta water. 2 Meanwhile, heat a large deep skillet over medium heat. Add olive oil and garlic and cook for 30 seconds, until garlic is fragrant but not browned. 3 Add clams and reserved ¼ cup (60 ml) pasta water and cover with a lid. Cook for 4 to 5 minutes, until clams start to open. 4 Add spaghetti and tomatoes to clams and season with salt and pepper. Cook for 1 to 2 minutes, until pasta is al dente and all clams have opened. Discard any clams that do not open. Add parsley and toss to combine. Serves 2 PAIRS WITH MISSION HILL RESERVE CHARDONNAY BC VQA $26.99 18812 33 ACRES OF SUNSHINE FRENCH BLANCHE BC Craft $15.99 90837 6 × 330 ml
ZUCCHINI FRITTERS WITH GARLIC YOGURT 1 lb (450 g) zucchini 1½ tsp (7.5 ml) kosher salt, divided 6 tbsp (90 ml) all-purpose flour ½ cup (125 ml) chopped fresh dill, divided 1 egg 2 pinches freshly ground black pepper, divided ¾ cup (180 ml) full-fat plain Greek yogurt 1 clove garlic, minced 3 tbsp (45 ml) extra-virgin olive oil, plus more if needed 1 Grate zucchini into a bowl. Toss with 1 tsp (5 ml) salt and let sit for 15 to 20 minutes.
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