Raita is a yogurt-based dip or sauce often used in Indian cuisine. As a general rule of thumb, what grows together goes together. This time of year, both zucchini and melon are prolific in the garden. This dish would be perfect as part of a lazy summer Sunday brunch.
3/4 cup (180 mL) low-fat Greek yogurt
1/2 cup (125 mL) seeded, diced cucumber
1/2 cup (125 mL) peeled, diced cantaloupe
2 Tbsp (30 mL) chopped fresh mint
1 1/2 tsp (7 mL) salt, divided
1 lb (450 g) zucchini (about 3 medium zucchinis)
1/4 cup (60 mL) whole wheat pastry flour
3 green onions, finely sliced
1/4 cup (60 mL) chopped fresh parsley
2 Tbsp (30 mL) chopped fresh cilantro, plus extra for garnish
1 tsp (5 mL) hot curry powder
1/4 tsp (1 mL) freshly ground black pepper
2 large free-range eggs
2 Tbsp (30 mL) grapeseed oil or coconut oil, divided
In bowl, stir together yogurt, cucumber, cantaloupe, and mint. Season with 1/2 tsp (2 mL) salt and refrigerate until ready to use.
Trim zucchini and coarsely grate into large colander set in sink or bowl. Stir in remaining salt and let drain at room temperature for 30 minutes. Wrap zucchini in kitchen towel and twist towel to wring out as much liquid as possible. Place zucchini in large bowl and stir in flour, green onions, parsley, cilantro, curry powder, pepper, and eggs.
Heat 1 tsp (5 mL) oil in large, seasoned cast iron pan over medium-high heat. Working in batches, spoon about 1/4 cup (60 mL) batter into pan, flattening slightly with back of spoon. Cook, turning once, until golden brown, about 3 to 4 minutes total, transferring as cooked to baking sheet in warm oven. Repeat with remaining batter, using remaining oil as needed.
When ready to serve, place two zucchini pancakes on each serving plate. Top with dollop of melon raita and garnish with extra cilantro, if desired.
Each serving contains: 193 calories; 10 g protein; 10 g total fat (7 g sat. fat, 0 g trans fat); 19 g total carbohydrates (4 g sugars, 3 g fibre); 506 mg sodium
source: "Melon Madness", alive #370, August 2013
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