Zucchini Fritters With Tzatziki Recipes

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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

Categories     Food & Cooking     Appetizers

Yield Makes about 28

Number Of Ingredients 10

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.

ZUCCHINI FRITTERS WITH TZATZIKI



Zucchini Fritters with Tzatziki image

These tasty fritters are perfect as a light summer meal or as a side to a great meat dish.

Provided by Luana Alvarez

Categories     Vegetable Appetizers

Time 50m

Number Of Ingredients 18

FRITTERS
2 c zucchini, grated and drained
1/3 c parsley, chopped
1/4 tsp dried dill
1/4 tsp dried mint
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 c all purpose flour
1 egg
2 Tbsp olive oil, extra virgin
TZATZIKI
1 single serving container of yoplait greek yogurt or your favorite plain yogurt
1 baby cucumber, grated and drained, or about 1/4 cup grated, drained cucumber
1/8 tsp dried dill
1/8 tsp garlic powder
1/8 tsp salt

Steps:

  • 1. Mix the zucchini, chopped parsley, herbs, egg, salt and pepper in a bowl. Slowly add flour, mixing to batter like consistency.
  • 2. Heat the olive oil in a pan.
  • 3. Spoon 2-3 Tbl of the zucchini mixture into the pan, spreading slightly to flatten. Cook until golden brown on both sides, about 4 minutes per side.
  • 4. To make Tzatziki sauce, mix yogurt, cucumber, dill, garlic powder and salt well.

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

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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