TZATZIKI FOR FRITTERS
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes.
- In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
CHICKPEA FRITTERS WITH TZATZIKI SAUCE
Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.
Provided by the80srule
Categories Lunch/Snacks
Time 1h
Yield 30 fritters, 30 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and drain the chickpeas, then put them in a large mixing bowl.
- Mash them up with a potato masher! There should still be some whole ones in there.
- Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
- Blend the chickpeas with the garlic and tahini.
- Add all the spices and meld together.
- Fold in the flour and mix together.
- Let the mixture sit for about 15-20 minutes.
- While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
- Mix in the spices.
- Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
- With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
- Fry in the olive oil about 4-5 minutes on each side.
- Blot on paper towels, serve, and enjoy!
Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7
ZUCCHINI FRITTERS WITH TZATZIKI
These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 28
Number Of Ingredients 10
Steps:
- 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.
TZATZIKI
Steps:
- Put the cucumber, red onion and garlic in the bowl of a food processor and pulse until minced.
- Put the yogurt into a mixing bowl. Add the cucumber mixture, the lemon zest and juice, salt and red pepper flakes and mix with a rubber spatula until well combined. Transfer to a decorative bowl and serve with pita wedges.
CRISPY ZUCCHINI FRITTERS WITH GREEK YOGURT SAUCE (TZATZIKI)
A traditional Greek summer appetizer
Provided by Marilena Leavitt
Categories Appetizers
Time 30m
Number Of Ingredients 21
Steps:
- For the fritters:
- Grate the zucchini and place it in a colander, over a bowl. Sprinkle with salt and let drain for 30 minutes. Squeeze out moisture and pat dry with paper towels.
- Place the grated zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, flour, eggs, and salt and pepper to taste. Mix well.
- Pour oil into a sauté pan to a depth of ¼ of an inch. When oil is hot, drop the mixture by the tablespoon into the pan, pat it down gently with the back of the spoon and fry for 2 minutes on one side then 3 minutes on the other or until golden brown.
- Transfer the fritters to paper towels to drain. Repeat with the remaining mixture.
- Keep warm until ready to serve.
- For the tzatziki:
- Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
- Mince the garlic cloves and the fresh dill and add it to the bowl.
- Add the rest of the ingredients, season with salt, mix well, cover and refrigerate overnight or for at least a couple of hours.
- Before serving, mix again, drizzle with some extra olive oil, place a Kalamata olive in the middle and serve with wedges of toasted Greek pita bread, or with zucchini fritters.
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
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