Zucchini Fritters With Tzatziki Recipes

ZUCCHINI FRITTERS WITH TZATZIKI

Zucchini Fritters with Tzatziki image

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

Provided by Martha Stewart

Yield Makes about 28

Number Of Ingredients 10

Ingredients

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

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.

CRISPY ZUCCHINI FRITTERS WITH GREEK YOGURT SAUCE (TZATZIKI)

Crispy Zucchini Fritters with Greek Yogurt Sauce (Tzatziki) image

A traditional Greek summer appetizer

Provided by Marilena Leavitt

Categories Appetizers

Time 30m

Number Of Ingredients 21

Ingredients

For the Fritters:
4 TBSP. olive oil
1 lb. small size zucchini
--- ---- salt
½ cup green onion, diced
1 small yellow onion, grated
½ cup fresh dill, finely minced
4 TBSP. fresh parsley, finely minced
½ cup freshly grated Kasseri cheese (or Parmesan)
3 large eggs, lightly beaten
1 cup AP flour
--- ---- salt & freshly ground pepper to taste
--- ---- olive oil for sautéing
For the Tzatziki:
1 sm. English cucumber peeled, seeded and grated
4 med. garlic cloves, finely minced
3 TBSP. fresh dill, finely minced
1 16oz. container of plain Greek yogurt (FAGE 2%)
¼ cup extra virgin olive oil
1 TBSP. red wine vinegar
¼ tsp. salt

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.

KOLOKITHOKEFTEDES (GREEK ZUCCHINI FRITTERS) WITH TZATZIKI RECIPE

Kolokithokeftedes (Greek Zucchini Fritters) with Tzatziki Recipe image

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Greek Easter »...

Provided by Carrie Vasios Mullins

Categories Appetizer Appetizers and Hors d'Oeuvres Condiments and Sauces Sides

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

For Fritters:
3 cups packed, grated zucchini (from about 6 large zucchini)
6 tablespoons dill, chopped
1 bunch (about 8) scallions, white and light green parts finely chopped
1/2 teaspoon nutmeg
1 1/2 cups crumbled feta
4 large eggs, lightly beaten
1 cup flour (plus more if needed)
Salt and pepper
4 tablespoons olive oil
For Tzatziki:
2 cups greek yogurt
1 clove of garlic, minced
1/2 cup grated, peeled cucumber
1 teaspoon red wine vinegar or lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper

Steps:

Make Tzatziki: Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar or lemon juice. Stir in olive oil. Add salt and pepper to taste.
Make Fritters: Lay out a layer of paper towels and spread out grated zucchini. Sprinkle zucchini with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from zucchini.
Put drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Mix to combine. Stir in eggs. Season with salt and pepper. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties. Form dough into 3-4 inch patties.
Heat olive oil in a large skillet over medium high heat. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side. Serve hot with tzatziki alongside.

Nutrition Facts : Calories 423 kcal, Carbohydrate 31 g, Cholesterol 161 mg, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, Sodium 659 mg, Sugar 10 g, Fat 24 g, ServingSize 6, UnsaturatedFat 0 g

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