http://www.sarahmelamed.com/2009/03/zucchini-fritters/ Bridging cultures through food Sun, 05 Feb 2012 04:54:04 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.sarahmelamed.com/2009/03/zucchini-fritters/comment-page-1/#comment-152 admin Wed, 17 Jun 2009 12:37:53 +0000 http://www.sarahmelamed.com/?p=41#comment-152 Ru, thanks, it could be that kashkaval is also Bulgarian yellow cheese, but it is also very popular in Romania where it is delicious on pizza Ru, thanks, it could be that kashkaval is also Bulgarian yellow cheese, but it is also very popular in Romania where it is delicious on pizza

]]> http://www.sarahmelamed.com/2009/03/zucchini-fritters/comment-page-1/#comment-151 Ru Wed, 17 Jun 2009 12:15:41 +0000 http://www.sarahmelamed.com/?p=41#comment-151 The recipe is very good, but kashkaval is Bulgarian yellow cheese. The recipe is very good, but kashkaval is Bulgarian yellow cheese.

]]> http://www.sarahmelamed.com/2009/03/zucchini-fritters/comment-page-1/#comment-149 ciaochowlinda Mon, 15 Jun 2009 19:28:32 +0000 http://www.sarahmelamed.com/?p=41#comment-149 These look great. I'll have to give them a try. These look great. I’ll have to give them a try.

]]> http://www.sarahmelamed.com/2009/03/zucchini-fritters/comment-page-1/#comment-147 chocolateshavings Mon, 15 Jun 2009 18:01:40 +0000 http://www.sarahmelamed.com/?p=41#comment-147 Those sound really tasty! Those sound really tasty!

]]> http://www.sarahmelamed.com/2009/03/zucchini-fritters/comment-page-1/#comment-87 Sarah Tue, 07 Apr 2009 11:24:00 +0000 http://www.sarahmelamed.com/?p=41#comment-87 Sazji, thanks for the comment, I always like to know about the various versions of a recipe. I assume the addition of feta cheese is originally Greek but around here it's hard to tell the exact origin of a recipe. The Syrians also have a similar version, also without cheese. The bread crumbs help hold the fritters together but the eggs do most of the work. If I don't have any dill I add parsley and/or a bit of mint. Sazji, thanks for the comment, I always like to know about the various versions of a recipe. I assume the addition of feta cheese is originally Greek but around here it’s hard to tell the exact origin of a recipe. The Syrians also have a similar version, also without cheese. The bread crumbs help hold the fritters together but the eggs do most of the work. If I don’t have any dill I add parsley and/or a bit of mint.

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