Zucchini Fritters

I wanted to do something different, so I decided it would be nice to cook Greek cuisine for this week. To garnish and add texture, I prepared a cucumber tzatiki sauce and together, the flavors merry well. If you have orange blossom flower water, add it to your fritters to lighten the taste and cut through the fat from the oil. It is not necessary, but is quite lovely. One can find the flower water at Holyland deli, a specialty grocer or greek deli.

Serves 4-6

2 cups zucchini, grated

2 green onions, sliced thinly

¼ cup fresh basil chopped

½ cup flour

1 carrot, grated

salt and pepper

1 egg

1 tsp. orange blossom water

2 Tbsp. oil

Add the zucchini, onions, basil and carrot in a bowl while preparing a cast iron skillet or frying pan adding oil to the pan.

In a separate bowl, beat the egg slightly with a fork and add the orange water. Together add the egg mix to the zucchini mix with the flour and 1 tsp. salt. When the oil is hot, spoon the mixture onto the pan being careful not to make the fritters too thick. If too thick, they will not cook thoroughly, so flatten out uniformly. You may have to prepare them in batches, as I cooked three at a time, the circumference of a softball. Cook on each side for about 3-4 minutes and let rest on a towel. Salt and pepper to taste.