Zucchini Fritters with Tzatziki
These savory fritters are presented with a classic tzatziki, a garlicky yogurt sauce.
- Servings: 6
- Yield: Makes about 28
Source: Martha Stewart Living, July 2003
- 1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
- 2 1/2 teaspoons coarse salt, plus more for seasoning
- 3 large scallions, thinly sliced
- 1/4 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh mint
- 3 large eggs, lightly beaten
- 1/2 cup grated Kefalotyri cheese or Pecorino Romano
- 5 tablespoons all-purpose flour
- 3 tablespoons extra-virgin olive oil
- Tzatziki for Fritters, for serving
In a colander, sprinkle zucchini with 1 1/4 teaspoons salt; toss to combine, and let stand at room temperature 45 minutes. Transfer zucchini to a clean kitchen towel; squeeze out any remaining juice.
In a large bowl, combine zucchini, remaining 1 1/4 teaspoons salt, scallions, dill, mint, eggs, and cheese. Fold in flour until just combined.
Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about fourteen 1 1/2-inch patties, each about 1/4 inch thick. Cook patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer zucchini fritters to paper-towel-lined platter, and season with salt. Repeat with remaining batter and tablespoon oil. Serve immediately with tzatziki.