Greek Zucchini Fritters with Tzatziki
Zucchini is one of those vegetables that everyone always seems to have too much of. I really enjoy fried zucchini, but every once in a while it's nice to switch up the recipes. This recipe comes from Serious Eats.
-3 cups packed, grated zucchini (from about 6 large zucchini)
-6 tablespoons dill, chopped
-1 bunch (about 8) scallions, white and light green parts finely chopped
-1/2 teaspoon nutmeg
-1 1/2 cups crumbled feta
-4 large eggs, lightly beaten
-1 cup flour (plus more if needed)
-Salt and pepper
-4 tablespoons olive oil
-2 cups greek yogurt
-1 clove of garlic, minced
-1/2 cup grated, peeled cucumber
-1 teaspoon red wine vinegar or lemon juice
-1 tablespoon extra virgin olive oil
-Salt and pepper
For the tzatziki, mix all of the ingredients together. I cut the recipe in half because I knew no one else would eat it, all of the ingredients fit into the Greek yogurt container that I had purchased. I still had some left after and it made a really great spread for wraps and sandwiches which I packed for my lunch.
Spread the grated zucchini onto paper towels sprinkle with salt and then wait half an hour to an hour to drain out the excess moisture.
After the zucchini has drained, mix together the zucchini with the dill, scallions, nutmeg, and feta. Stir in eggs. Season with salt and pepper if desired, the feta is already pretty salty so you may want to just use pepper.. Stir in flour until dough forms, add more flour if needed to form a dough.
Form dough into 3-4 inch patties. Heat olive oil in a large skillet over medium high heat. Fry patties until golden brown on both sides and cooked through, about 2-3 minutes per side. This made about seven patties.
|Serve with the tzatziki.
These we delicious, but really filling! I could only eat about one and a half before I got too full. I was afraid that the dill flavor might be too strong, but overall I thought it was a nice compliment to the feta and zucchini flavor. This summer we haven't had very many zucchini because we've had too much rain, but this is something I would make again next summer when we have an abundance of zucchini.