Zucchini Fritters with Tzatziki Sauce
Preparation Time: 2 ½ Hours
Cooking Time: 30 Minutes
2 ¼ Pounds Zucchini
4 Tbsp. Olive Oil
1 Small White Onion; Grated – ¼ Cup
¾ Cup All-Purpose Flour; plus extra for coating
1 tsp. Baking Powder
1 Cup Grated Pecorino or Parmesan Cheese
½ Cup Feta Crumbles
½ Cup Panko Bread Crumbs
3 Eggs Lightly Beaten
1/3 Cup finely chopped mint, loosely packed
¼ Tsp Salt + A Couple Turns of Black Pepper
1 Cup Vegetable Oil, for frying
Grate zucchini in food processor. This will yield about 6 cups of grated zucchini. Put zucchini shreds in a colander and sprinkle with a 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 aside.
Heat the olive oil in a small skillet. When the oil begins to glisten add the grated onion and cook over low heat for about 3 – 5 minutes. Onion will become soft and translucent. Add the grated zucchini, both cheeses, bread crumbs, eggs and mint in to a large bowl. Sift
together the flour and baking powder and add to the zucchini mixture, followed by salt and pepper to taste. Mix it all together, if it feels too soft add a little more bread crumb. Cover and chill mixture for an hour.
Fill a heavy bottomed skillet or dutch oven with about 1” of Vegetable Oil, 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, taking care to not crowd the pan. Fry for about 5 minutes, flipping the patties occassionally until they are lightly golden on both sides. Keep an eye on the cooking oil, if the patties are looking too dark too quickly adjust the temperature down a bit. When the fritters are done, drain them on paper towel lined plate. Place the drained fritter on a baking sheet and keep them warm in a 250˚F 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 and plate them on a large sharing platter, serve with Tzatziki Sauce (recipe below) or a lemon aioli.
*Note – 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.
Preparation Time: 15 minutes
2 ½ Cups Greek Style Plain Yogurt
1 Long, thin cucumber, peeled and finely chopped
3 – 4 Garlic Cloves, finely chopped
¼ Tsp. Salt
3 – 4 Tbsp. Olive Oil
3 Tbsp. Finely Chopped Fresh Dill
In a large bowl put yogurt, cucumber, dill, garlic, salt and olive oil. Stir well. Cover and refrigerate until ready to serve. This is best if made at least an hour in advance, allowing the flavors to marry.