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.