Skordalia (Greek Potato and Garlic Dip) with Zucchini Fritters

From the kitchen of One Perfect Bite...I know. I know. Just yesterday I promised there'd be no more recipes for zucchini. Actually, I promised no more recipes for zucchini bread, so I haven't really gone back on my word. While this post does feature zucchini fritters - incredibly good zucchini fritters, I might add - its real purpose is to share a recipe for Skordalia, a Greek garlic and potato dip that is wonderful to serve with fritters, crusty bread or substantial chips. Not many folks know about Skordalia, or how easy and inexpensive it is to make. I hope we can remedy that tonight. I have two cautions to share with you. First, while the dip can be made with mashed or riced potatoes, it is infinitely easier to make with a food processor. With that fillip taken care of, the remaining caution is that the potatoes must be warm when they go into the processor if you want your dip to have a smooth texture. The dip is full-flavored and tasty, and if you are looking for an uncommon dip or spread, do give this one a try. It is wonderful when served warm with zucchini fritters. Here is how it is made.

Skordalia - Greek Potato and Garlic Dip...from the kitchen of One Perfect Bite courtesy of Silk Road chef

Ingredients:
5 medium russet potatoes, quartered and boiled until just tender
10 to 12 cloves chopped garlic
Juice of 1 large lemon
1/3 cup olive oil, plus more for topping
Salt, generous amount to taste

Directions:
1) Peel potatoes, reserving 1 cup potato water. Keep potatoes warm. Set aside.
2) Throw garlic into a food processor and pulse until nearly smooth.
3) Add potatoes and olive oil and process until completely smooth and free of lumps.
4) Add lemon juice and salt and combine until well blended. If mixture is too thick to spread, thin cautiously with reserved potato water. Taste test and add more salt as needed. Best served warm.

While I've lots of recipes for zucchini, I still keep my eyes open for new or different ways in which to prepare it. This recipe for zucchini fritters was developed by Michael Symon. Recipes for fritters abound, but his has a Greek flair that makes it especially interesting. The addition of mint and dill and a healthy portion of feta cheese set his fritters apart from others I have tried. You will love these, but if you decide to make them there is a potential problem you should be aware of.Watery zucchini will spoil the fritters.To avoid that, I use a potato ricer to squeeze as much liquid from them as I possibly can. If the fritter mixture is too damp, the fritters will separate while being fried and leave you with a greasy mess. While these can be made ahead of time and reheated, I don't recommend doing that. My preference is to serve them freshly fried and hot. They can be served with Skordalia, Greek yogurt, or tzatziki if you prefer. They are a bit of work to assemble, but the fritters are delicious and worth the effort. Here's the recipe.

Zucchini Fritters...from the kitchen of One Perfect Bite inspired by Michael Symon

Ingredients:
2 pounds zucchini
1 teaspoon salt
1 tablespoon chopped mint
1-1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
1 cup (4-oz.) feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Additional lemon zest, to garnish

Directions:
1) Grate zucchini onto a clean kitchen towel using the large holes of a box grater. Sprinkle with salt. Set aside for 30 minutes. Wring as much liquid out of the zucchini as possible, discarding liquid. I use a potato ricer for this task.
2) In a medium bowl, combine zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in egg and flour and mix until well combined.
3) Heat enough canola oil in a pan over medium high heat to come halfway up sides of fritters. Form fritters, using 1/4 cup measure, and place gently into hot oil. Fry, turning once, until fritters are golden brown on each side, about 4 to 6 minutes. Remove from pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt or tzatziki, fresh dill and lemon zest. Yield: 8 fritters.