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These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.

Martha Stewart Living, July 2003


Recipe Summary test

Makes about 28


Ingredient Checklist


Instructions Checklist
  • 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.