Zucchini Salad Pita Pockets
The recipe Zucchini Salad Pita Pockets can be made in roughly 30 minutes. One serving contains
Zucchini Fritters with Sweet Basil
Ingredients
- 1 Cup unbleached all-purpose flour
- 1/2 Teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3/4 Cups warm water
- 1 large egg
- 2 baby zucchini, about 6 inches long, trimmed and cut crosswise into 1/4-inch-thick slices*
- 24 basil leaves, large ones torn in half, small ones left whole
- 1 1/2 Teaspoon finely grated lemon zest
- Vegetable oil, for pan-frying
- 1 Cup tomato coulis**
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