If you’re tired of having bland zucchini recipes for dinner, here is a new dish you’d absolutely love. This Zucchini Fritters With Tzatziki Sauce is easy to make and can last you a long time, perfect for reheating when you don’t have much time to prepare your meals.
Zucchini Fritters With Tzatziki SaucePrint Recipe
- Zucchini Fritters Ingredients
- 2 ¼ pounds of zucchini
- 4 tablespoons of olive oil
- 1 small white onion, grated
- ¾ cup of all-purpose flour, plus extra for coating
- 1 teaspoon of baking powder
- 1 cup of grated pecorino or parmesan cheese
- ½ cup of feta crumbles
- ½ cup of panko bread crumbs
- 3 eggs, lightly beaten
- 1/3 cup of finely chopped mint, loosely packed
- ¼ teaspoon of salt and a couple of turns of black pepper
- 1 cup of vegetable oil for frying
- Tzatziki Sauce Ingredients
- 2 ½ cups of Greek-style plain yogurt
- 1 long, thin cucumber, peeled and finely chopped
- 3-4 garlic cloves, finely chopped
- ¼ teaspoon of salt
- 3-4 tablespoons of olive oil
- 3 tablespoons of finely chopped fresh dill
Zucchini Fritters Instructions
- Grate zucchini in a food processor. This will yield about 6 cups of grated zucchini. Put zucchini shreds in a colander, sprinkle with half a teaspoon of salt, and let the zucchini drain for about an hour. After an hour, squeeze all of the liquid out of the zucchini and set it aside.
- Heat the oil in a small skillet. As the oil begins to glisten, add the grated onion and cook over low heat for about 3 -5 minutes. The onion will become soft and translucent. Add the grated zucchini, both kinds of cheese, bread crumbs, eggs and mint into a large bowl.
- Sift together the baking powder and flour, then add to the zucchini mixture, followed by salt and pepper to taste. Mix it all; if it feels too soft, add a little more bread crumb. Cover and chill mixture for an hour.
- Pour oil on a heavy-bottomed skillet or dutch oven for about 1-inch deep, heat the oil at medium-high heat for about 3 to 4 minutes. Now, begin to fry.
- Form the mixture into palm-sized patties, toss gently in the flour left for coating, and fry in batches, avoiding to crowd the pan. Fry for about 5 minutes, flipping the patties occasionally until they are lightly golden on both sides. Keep an eye on the cooking oil; if the patties look too dark quickly, adjust the temperature down slightly. When the fritters are done, drain them on a paper towel-lined plate. Place the drained fritters on a baking sheet and keep them warm in a 250-degree oven. You will do this with each batch of fritters until they are all fried. When the fritters have all been fried, remove them from the oven, plate them on a large sharing platter, and serve with Tzatziki Sauce or a lemon aioli.
- This mixture can be made several days in advance. It can also be made into a large patty so you could make a zucchini “burger” out of it.
Tzatziki Sauce Instructions
- In a large bowl, put yogurt, cucumber, dill, garlic, salt and olive oil. Stir well. Cover and refrigerate until ready to serve.
- This tastes best when made at least an hour in advance, allowing the flavors to combine.