I know, I’ve shared zucchini fritters or pancakes on more than one occasion. But this time I made it all with fresh ingredients and the taste is even better! In the past I’ve made them with dried parsley and dill, which is still good, but the fresh herbs just take these to the next level.
Parsley is the one herb that I pretty much always have fresh now, it keeps forever in the fridge and is such an easy garnish to make meals look a little fancier. Of course now the question is, what to do with the giant container of dried parsley in my cupboard? I also added panko to the fritters this time, and really like the crunch that it gives. I will definitely be including it from now on, plus I got a huge bag of it on my recent trip to our nearest Asian grocer, woo-hoo!
Dill is one of my favorite herbs, I LOVE pickles, in fact they’re my typical snack or upset stomach cure. We’re getting dill with our CSA so I plan on doing a lot of pickling with it. It’s especially good in my lemony potato salad, and I love it compared to dried dill in the creamy dressing for the zucchini pancakes. To make the creamy dip, Greek yogurt is the best, but sour cream or regular yogurt work well too. Just add a sprig of fresh dill finely chopped, a tsp of lime juice, and 1/2 tsp of paprika then mix well. Now, we’re still on vacation, but tomorrow is a HUGE event that you don’t want to miss my coverage of. So make sure you come back Sunday to check out the post. See you then!