Zucchini Fritters With Dill Tzatziki
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.