Zucchini Fritters with Tzatziki Sauce
These crispy zucchini fritters are a delicious way to use up extra zucchini from your garden. Served with a tangy tzatziki sauce, they make a perfect appetizer or light meal.
Equipment
- Large mixing bowl
- Grater
- Paper towels
- Non-stick frying pan
- Spatula
- Kitchen towel or paper towels
Ingredients
- 2 medium-sized zucchinis
- 1/2 tsp salt
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves of garlic - minced
- 1/4 tsp black pepper
- Olive oil for frying
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 clove of garlic - minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper - to taste
Instructions
- Grate the zucchinis and place the shredded zucchini onto a paper towel-lined plate. Sprinkle with salt and let sit for 10 minutes.
- Squeeze the water out of the zucchini using the paper towels.
- In a large mixing bowl, beat the egg and add the flour, parmesan cheese, parsley, minced garlic, and black pepper. Stir until combined.
- Heat a non-stick frying pan over medium heat and add enough olive oil to coat the bottom.
- Form the zucchini mixture into small patties and carefully place them into the pan. Cook for 2-3 minutes on each side or until golden brown.
- Once cooked, remove the fritters from the pan and place them onto a kitchen towel or paper towels to drain the excess oil.
- Make the tzatziki sauce by mixing together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl.
- Serve the zucchini fritters warm with the tzatziki sauce for dipping.
Notes
For a gluten-free version, use almond flour instead of all-purpose flour.
Add your choice of spices or herbs to the zucchini mixture for different flavors.
These fritters can also be baked in the oven for a healthier option.