Recipe

Zucchini fritters with tzatziki

Give your classic zucchini fritters some Greek flavour with the addition of a fresh and tangy tzatiki sauce.

Sep 08, 2020 2:00pm
  • 40 mins cooking
  • Makes 24 Item
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Ingredients

Zucchini fritters with tzatziki
  • 4 medium_piece (480g) zucchini grated coarsely
  • 1 teaspoon salt
  • 1 medium_piece (150g) brown onion chopped finely
  • 3/4 cup (45g) stale breadcrumbs
  • 2 eggs, beaten lightly
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 2 tablespoon extra virgin olive oil
  • 2 cup (560g) thick greek-style yogurt
  • 1 clove garlic, crushed
  • 1 (130g) lebanese cucumber
  • 2 tablespoon fresh mint, finely chopped
  • 2 tablespoon lemon juice

Method

Zucchini fritters with tzatziki
  • 1
    To make tzatziki, line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber length-ways, remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.
  • 2
    Combine zucchini and salt. Stand 15 minutes, then squeeze out excess liquid. Combine zucchini with onion, breadcrumbs, egg, oregano and mint.
  • 3
    Preheat oven to very slow (120ºC/100ºC fan-forced).
  • 4
    Heat oil in non-stick frying pan over medium heat, drop in tablespoonfuls of zucchini mixture, flatten slightly; cook until browned lightly both sides and cooked through. Transfer to oven tray, place in very slow oven to keep warm. Repeat with remaining mixture.
  • 5
    Serve fritters with tzatziki.

Notes

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.

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