Zucchini Fritters With Dill Tzatziki

From The Kitchen Garden Cookbook (DK Publishing 2011), my kids have been clamoring for them. They don't get them often, as we mostly avoid frying in more than a tablespoon or two of oil. But if you do decide to go for it, use a full 1/2-inch of oil and don't try to skimp. You'll need it to drive off the last of the moisture and firm up the fritter.

Category: Appetizers

Cuisine: not set

☆☆☆☆

2 reviews 
Ready in 30 minutes
by joyceschan

Ingredients

1 pound Zucchini finely grated

1 teaspoon sea salt

5 cloves garlic crushed by press

2-4 tablespoons fresh dill finely chopped

a pinch ground black pepper

1 cup greek yogurt

1/2 lemon juice

1 cup ricotta cheese

2 large Eggs

1/4 cup All purpose flour

small handful fresh basil chopped

small handful flat leaf parsley chopped


Directions

Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a clean tea towel. While the zucchini is resting, make the tzatziki: Mix half the garlic with the dill, salt, freshly ground pepper and yogurt. Add a squeeze of lemon juice to taste. In a bowl, whisk together the ricotta cheese, eggs and flour. Add the remaining garlic and the basil and parsley. Season well. Mix in the zucchini. Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.

Reviews

☆☆

teresinabuerck-francis
☆☆☆☆☆

I always have an abundance of zucchini from our garden, so I was excited to find this recipe! I substituted Italian style bread crumbs for flour and omitted the cheese since I had none. The patties were quite good on their own, but the tzatziki sauce took it to the next level! Wonderful :)

CaraVanSue

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