Zucchini fritters with tzatziki

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Low carb; Low cholesterol; Low fat; Vegetarian

Serves: 10 or more

Type: Kids; Family

Tools

Kitchen friendly view

Ingredients

750g zucchini, trimmed and grated
2 bunches green onions, finely chopped, including green part
200g feta, crumbled
50g grated kefalotiri or parmesan
2 eggs, beaten
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh mint
1 2/3 cup (250g) plain flour
extra virgin olive oil, for frying

2 telegraph cucumbers
6 cloves garlic, peeled
4 cups (1 litre) Greek-style yoghurt
2 tbs red wine vinegar
1/3 cup extra virgin olive oil

Preparation method

To make tzatziki, grate cucumbers and put in a colander, weighted down with a plate for 15 minutes, to drain excess liquid. Place cucumber in muslin and squeeze out any remaining liquid. Put garlic and a little sea salt in a mortar and pound to a paste with pestle. Put cucumber, garlic paste, yoghurt and vinegar in a bowl, season and whisk until smooth, slowly adding olive oil. Cover and refrigerate.

To make fritters, mix zucchini, onion, cheese, egg and herbs in a bowl. Add flour, season to taste and stir well. Cover and refrigerate for at least 30 minutes.

Heat 1cm oil in a frypan. Shape mixture into round fritters, adding more flour if mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown and cooked through. Transfer fritters to paper towels to drain. Keep warm, then serve with tzatziki as a dipping sauce.

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