Wines Of Alsace

Zucchini Fritters with Feta and Dill

Serves: 12 Fritters

Ingredients

Instructions

Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.

Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the corn starch and baking powder over mixture and stir until uniformly incorporated.

Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Wipe the skillet clean with paper towels. Return the skillet to medium heat, add the remaining 3 tablespoons olive oil, and repeat with remaining batter. Serve warm or room temperature with lemon wedges.

Recipe and Photo Courtesy Of: Once Upon A Chef

Wine Pairing - Crémant d’Alsace

Ranging from pale gold to a gorgeous salmon color—depending on the grapes—Crémant d’Alsace is a bubbly that fits all occasions and cuisines. Elegant and mineral-driven, these vibrant sparkling wines are made in the traditional method. Brut (white) sparklers will express toast, white flowers and citrus, and Rosé Crémants will be lush with bright, red berry fruits and rose petals.