Wednesday, 3/22/17

I admit, I served the leftover chicken. Still quite good. But I also made (AGAIN) zucchini fritters and some excellent rice pilaf. So it was like a whole new meal. Since I like those fritters so much, I am saving the recipe:

GARLIC SAUCE
½ cup [120 ml] sour cream
1 small garlic clove, minced
2 Tbsp minced fresh mint or dill, or a combination
1 Tbsp fresh lemon juice
½ tsp kosher salt

FRITTERS
Kosher salt
1 Tbsp nigella seeds 
½ cup [60 g] all-purpose flour
½ tsp baking powder

1 lb [455 g] zucchini, ends trimmed, coarsely grated
1 egg, beaten
Neutral oil, such as canola, grapeseed, or safflower, for frying

Lemon wedges for serving