Food & Cooking Recipes Appetizers Zucchini Fritters with Tzatziki Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 Yield: 28 These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce. Ingredients 1 pound (about 2 medium) zucchini, grated on the large holes of a box grater 2 ½ teaspoons coarse salt, plus more for seasoning 3 large scallions, thinly sliced ¼ cup finely chopped fresh dill ½ cup finely chopped fresh mint 3 large eggs, lightly beaten ½ cup grated Kefalotyri cheese or Pecorino Romano 5 tablespoons all-purpose flour 3 tablespoons extra-virgin olive oil Tzatziki for Fritters, for serving Directions 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. Rate it Print