Tomato-Zucchini Fritters with Cashew-Cucumber Dip


This was the final savory dish for our Hollywood Bowl picnic.  Both recipes are from Veganomicon, and the technical (but too long for a blog post title) names of both are Greek-Style Tomato-Zucchini Fritters with Fresh Herbs and Mediterranean-Style Cashew-Cucumber Dip.  That’s a mouthful!  No pun intended…

These fritters were a huge hit.  I chose to bake them rather than fry them, mainly because I’m trying to be a little healthier, and I thought it might be nice if they were on the lighter side.  I do think they’d be really yummy fried, but really, isn’t most fried food yummy?

I’m glad I took the recommendation to try these with the cashew-cucumber dip.  I’d been wanting to try that recipe, and it went really well with these fritters.  I think next time I might use a bit less garlic, because it was a little strong for me.  Other than that both of these recipes really hit the spot.

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2 Responses to “Tomato-Zucchini Fritters with Cashew-Cucumber Dip”

  1. This looks sooo scrumptious!

    I can’t believe I over-looked the recipe in V-Con. Shame on me!

  2. Sounds wonderful – YUMMY!