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Zucchini Fritters With Dill Tzatziki - (Free Recipe below)

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Zuchhfritrs - Recipes
1.00 LBS
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Zucchini Fritters With Dill Tzatziki

T. Susan Chang for NPR

Makes 4 servings (12 small fritters)

1 pound zucchini, coarsely grated

1 teaspoon sea salt and more to season

5 garlic cloves, crushed through a press

2 to 4 tablespoons finely chopped fresh dill, to taste

Freshly ground black pepper

1 cup Greek yogurt

Juice of 1/2 lemon to taste

1 cup ricotta cheese

2 large eggs

1/4 cup all-purpose flour

Small handful of fresh basil, chopped

Small handful of flat leaf parsley, chopped

Vegetable oil for frying

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.