Zucchini Fritters with Tzatziki

Nothing says autumn like a basket full of zucchini!

Today we are using this abundance of zucchini to make fritters. I love these fritters because the zucchini really takes center stage. They are great as a starter, side dish, or snack and the leftovers can be stored in the fridge for the next day!

I didn't have a grater (since I am still cooking in a hotel kitchen), so I used a peeler instead to peel these zucchinis into ribbons. It actually makes them look quite nice, but of course, it takes more time than grating. Anyway, regardless of whether you peel or grate, these warm fritters are delicious with the cool, fresh tzatziki.

Zucchini Fritters

Makes 12-15 Fritters

½ kilo Zucchinis, grated or shaved

2 Eggs

1/3 cup Flour

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Freshly Ground Pepper

1 Small Onion (red if you can), quartered then sliced thinly

1 tbsp Lemon Zest

1/4 cup Fresh Parsley, finely chopped

1 Clove Garlic, minced

1/4 cup Feta, crumbled

1/2 can Sweet Corn Kernels

(A great addition to this mix would be some crispy bacon mixed in at the end before cooking!)

Toss the grated zucchini with a teaspoon of salt. Put the zucchini in a strainer over a bowl and let drain for about 15 minutes, until a lot of the moisture has come out of the zuchinni. Place in paper towel and squeeze any excess moisture from the zucchini.

In a large bowl, beat the eggs. Add the flour, baking powder, salt and pepper and mix well. Stir in the onion, lemon, parsley, garlic, and feta. Finally, add the corn and the zuchinni. At this point, I find it easier to mix together with my hands to ensure it is all mixed together well.

Heat a drizzle of olive oil in a skillet over medium heat. Once hot, drop heaping tablespoons of batter into the pan and using a spatula, flatten slightly. Cook for about 4-5 minutes on each side, until both sides are golden brown. Place on paper towel to remove the excess oil. Serve with tzatziki.

Tzatziki

Makes 2 cups

1 cup Cucumber, grated
2 Cloves Garlic, paste or minced
2 cups Plain Yogurt
Juice of 1/2 Lemon
Drizzle of Extra Virgin Olive Oil
1/4 tsp Fresh Black Pepper

Toss grated cucumber with 1 tsp salt. Place in a strainer over a bowl, and let drain for about 15 minutes. Place in paper towel and squeeze any excess moisture from the cucumber.

In a medium bowl, stir together cucumber, garlic paste, yogurt, lemon juice and pepper. Cover and refrigerate for 30 minutes, until flavors meld together. Drizzle with olive oil before serving.