Greek Zucchini Fritters + Tzatziki
Aside from being a perfect snack during the summer heat, these aromatic Greek zucchini and feta cheese fritters are also great when you run out of ideas on how to use all the abundance of these veggies during the summer. Served with refreshing tzatziki, this vegetarian meal will be a crowd-pleaser everyone will love!
Ingredients
Fritters ingredients:
- 2 zucchini (around 200 g after draining from excess water)
- 150 g feta cheese
- ½ red onion
- 2-3 tbsp mint fresh, finely chopped)
- 2-3 tbsp parsley fresh, finely chopped)
- 2 eggs
- ⅓ tsp sea salt
- 2 pinches of nutmeg
- 2 pinches of ground pepper
- 70 g corn flour (white or yellow)
- extra virgin olive oil (for frying)
Tzatziki ingredients:
- 300 g Greek style yogurt
- ½ big English cucumber
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1,5 tbsp dill (fresh, finely chopped)
- 1-2 cloves garlic
- sea salt
- ground pepper
Instructions
Fritters preparation:
- Take a big bowl and spread a clean dish towel over it.
- Wash and dry zucchini and grate them onto the towel in the bowl. Season with salt so they could release excess water, stir and let stand for about 15 minutes. Then wrap it in a towel and squeeze as much water as possible. You should be left with about 200 g of drained zucchini.
- Discard the excess liquid, return the zucchini to a bowl and start adding other ingredients. Crumble the feta cheese and add it to a bowl along with eggs, freshly chopped herbs, onions, and spices. Mix well to combine everything and then add flour and stir once more.
- Heat a nonstick pan to medium heat and add oil. Take up a heaped tablespoon of mixture and carefully add it to the pan. Lightly press on the fritters so they can spread a bit. Fry them on both sides until they become golden and crispy.
- Take them out on a plate covered with a kitchen towel that will soak up excess oil.
- Serve with tzatziki and enjoy!
Tzatziki preparation:
- Wash and dry the cucumber and grate it in a large bowl over a clean kitchen towel. Sprinkle with some salt, give it some stir and let it drain for about 10 minutes.
- Meanwhile, peel and crush the garlic and mix it with finely chopped fresh dill, Greek-style yogurt, olive oil, and lemon juice. Season with salt and pepper to your taste.
- When the cucumber started to release a lot of water, wrap it in a kitchen cloth and squeeze the hell out of it. Drain as much moisture as possible. Add to the rest of the ingredients and stir once more.
- Put it in the fridge until ready to be served.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 138kcalCarbohydrates: 10gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 48mgSodium: 278mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 323IUVitamin C: 10mgCalcium: 137mgIron: 1mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.