Pachadi kicks up zucchini fritters

(A different take on tzatziki is Indian pachadi, which goes famously with zucchini fritters)

Still on the zucchini bandwagon, I had to use zucchini to make a fritter that features fresh herbs, feta and roasted corn kernels. This wonderful summer dish is topped with a Zucchini Pachadi, which is a dressing or dip similar to Tzatziki Sauce that is traditionally made with grated cucumber.

Staying with the zucchini theme, I love the Indian sensibilities and tempered oil that makes this pachadi an awesome accompaniment. I adapted it from "Indian Home Cooking" by Suvir Saran and Stephanie Lyness, one of my favorite Indian cookbooks. It's a perfect complement to the zucchini fritters and would be good as a dressing on a salad or as a dip with crackers and raw veggies.

Zucchini Pachadi

1. 2 cups plain low-fat yogurt
2. 1 medium zucchini, grated, sprinkled with a pinch of salt
3. 2 fresh hot chili peppers, such as long hots or serrano, seeded and chopped
4. 1 tablespoon fresh coriander leaves, chopped
5. 1 clove fresh garlic, minced
6. 1/2 teaspoon fresh lemon zest

For the tempering oil:

1. 1 teaspoon vegetable or canola oil
2. 1 teaspoon black mustard seeds
3. 12 fresh curry leaves (find them at Krishna Grocery on Route 9 in Poughkeepsie)
4. 3 whole dried red chilies
5. 1/2 teaspoon asafetida
6. Dash of salt

• Squeeze the excess water from the zucchini.
• Mix the yogurt in a bowl with the grated zucchini, chopped chili pepper, coriander, lemon zest and garlic.
• Set aside.

• Combine the oil, mustard seeds, dried red chili peppers, curry leaves and asafetida in a small skillet over medium-high heat.
• Cook, stirring for about 1 to 2 minutes (cover the pan, as the mustard seeds will splatter when they get hot).
• Pour the seasoned oil over the yogurt mixture and stir in the salt.

Serve as a topping with these awesome zucchini fritters.

Zucchini-Corn-Feta Fritters

1. 1 large zucchini, grated and sprinkled with a pinch of salt
2. 2 large shallots, minced
3. 1 medium carrot, grated
4. 1 cup roasted corn kernels
5. 1/3 cup crumbled feta
6. 1/4 cup fresh parsley, chopped
7. Generous sprig of fresh dill, chopped
8. 1/4 cup toasted pine nuts
9. 2 eggs, beaten
10. 1/3 cup flour
11. Salt and pepper, to taste

• Squeeze excess water from zucchini; combine it in a large bowl with the shallots, corn, carrot, eggs, flour, herbs, nuts and feta cheese. Mix well.
• Heat enough oil in a cast iron skillet to about 1/4 inch.
• Drop the pancake batter by the tablespoonful into the oil; watch out for exploding corn kernels.
• Fry until golden brown on each side (about 2-3 minutes per side).
• Drain on a brown paper bag.
• Work in batches; keep the pancakes warm in a 300-degree oven until they are all made.

Serve warm or at room temperature with the pachadi.