Zucchini Fritters with Tzatziki

Recipe adapted from Chef David Prewett. Makes 6-8 fritters.

Ingredients:

Tzatziki:

• 1 mini English cucumber, coarsely grated
• 1 c. Greek yogurt
• 2 + more to taste garlic cloves, minced
• 1 TBSP olive oil
• 1 1/2 tsp. red wine vinegar
• 2 TBSP fresh dill, chopped
• Salt, to taste

Zucchini Fritters:

• 1 lb. zucchini, trimmed and coarsely grated
• 1/3 c. crumbled feta
• 1 egg, beaten
• 2 green onions, finely chopped
• 1/2 c. fresh or frozen corn, blanched for 30 seconds and drained
• 2 TBSP fresh oregano, finely chopped
• 1/4 c. fresh mint, finely chopped
• 1/4 c. fresh basil, finely chopped
• Salt, to taste
• 1/3 c. cornmeal + more/less as needed
• Olive oil

Directions:

1. Tzatziki: Grate cucumber and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the cucumber. Add tzatziki ingredients to a bowl and mix to combine. Chill for at least 15 minutes or until ready to serve.
2. Zucchini Fritters: Grate zucchini and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the zucchini. Add grated zucchini to a mixing bowl and then add the feta through the salt. Add the cornmeal a few TBSP at a time until the mixture is dense enough to form a patty. You want it to stay together but not be cemented together like a brick.
3. Cook Zucchini Fritters: Heat a nonstick skillet over medium heat and then add about 2 inches worth of olive oil. Form the fritters and pan fry until golden brown, about 4-5 minutes per side.
4. Serve: Fritters with a dollop of tzatziki.

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Zucchini Fritters with Tzatziki

Recipe by RC

Calories

300

kcal

Ingredients

• Tzatziki

• 1 mini English cucumber, coarsely grated

• 1 c. Greek yogurt

• 2 + more to taste garlic cloves, minced

• 1 TBSP olive oil

• 1 1/2 tsp. red wine vinegar

• 2 TBSP fresh dill, chopped

• Salt, to taste

• Zucchini Fritters

• 1 lb. zucchini, trimmed and coarsely grated

• 1/3 c. crumbled feta

• 1 egg, beaten

• 2 green onions, finely chopped

• 1/2 c. fresh or frozen corn, blanched for 30 seconds and drained

• 2 TBSP fresh oregano, finely chopped

• 1/4 c. fresh mint, finely chopped

• 1/4 c. fresh basil, finely chopped

• Salt, to taste

• 1/3 c. cornmeal + more/less as needed

• Olive oil

Directions

• Tzatziki: Grate cucumber and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the cucumber. Add tzatziki ingredients to a bowl and mix to combine. Chill for at least 15 minutes or until ready to serve.
• Zucchini Fritters: Grate zucchini and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the zucchini. Add grated zucchini to a mixing bowl and then add the feta through the salt. Add the cornmeal a few TBSP at a time until the mixture is dense enough to form a patty. You want it to stay together but not be cemented together like a brick.
• Cook Zucchini Fritters: Heat a nonstick skillet over medium heat and then add about 2 inches worth of olive oil. Form the fritters and pan fry until golden brown, about 4-5 minutes per side.
• Serve: Fritters with a dollop of tzatziki.