I love summer squash and zucchini! Love it! Love it sauteed with butter and salt the best but since my kids won’t eat it that way, I started looking for a recipe that they might. Came across this sweet little recipe for fritters with tzatziki dipping sauce.
They’re delicious!! Give um a whirl!
Serves 2, Yield=6 patties
2 cups coarsely grated zucchini
2 pinches of flour
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter
1 cup Greek yogurt
1 T. chopped mint
1 T. Tahini
squeeze of lemon juice
1. Place the grated zucchini in a colander. Spread out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.
2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, tahini, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.
3. After the 30 minutes, squeeze out and wrap in paper towels. Squeeze again. [Note: The veggie will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggie. Sprinkle with pinches of flour to soak up leftover moisture.
4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini mixture. Stir well.
5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.
Recipe & Photo by Alexandra’s Kitchen, adapted by me for my kids