Using some of the last zucchinis of the season, I made these quick patties. They are not gyros. Let's not pretend. I don't know when Greece started making gyros with poblano peppers in them. But I'm not the one who invented this recipe, so we'll go with it.
So! Quick little patties, pan fried and shoved into a pita with some other ingredients. From the farm, I used kale, a red onion, zucchini, garlic, and a poblano. From my backyard, I used one of the last of my tomatoes. This did not take very long and was very enjoyable. I think it could be spiced up a little more. Maybe add in some corn. Or oregano? Unsure. It could definitely be tweaked. But it was a nice way to finish up my produce for a couple weeks before going on vacation!
Zucchini Gyro Fritters
Vegetarian Times, July/August 2015
3/4 cup plain low-fat yogurt
1 1/2 tsp. grated lemon zest
1 lb. zucchini, coarsely grated
1 large egg
1/4 cup canned diced green chiles or
1 roasted poblano chile, diced
1 green onion, chopped (2 Tbs.)
1 clove garlic, minced (1 tsp.)
1/2 cup all-purpose flour
1/2 tsp. baking powder
2 Tbs. olive oil
3/4 cup roasted red pepper or jalapeño-cilantro hummus
3 whole-wheat pita breads, halved and warmed
2 tomatoes, sliced
1 red onion, thinly sliced
2 cups chopped lettuce
Stir together yogurt and lemon zest in small bowl. Set aside.
Wrap grated zucchini in clean kitchen towel, and wring out excess moisture.
Whisk egg in large bowl. Stir in zucchini, green chiles, green onion, and garlic. Sprinkle mixture with flour and baking powder, and stir to combine. Season with salt and pepper, if desired.
Heat 1 Tbs. oil in large skillet over medium heat. Drop 6 heaping tablespoonfuls zucchini mixture into skillet, and gently flatten. Cook 2 to 3 minutes per side, or until golden brown. Transfer to paper-towel-lined plate, and repeat with remaining zucchini mixture.
Spread 2 Tbs. hummus inside each pita half. Fill with 2 tomato slices, 2 zucchini cakes, red onion slices, and 1/3 cup chopped lettuce. Drizzle each gyro with 2 Tbs. yogurt mixture