Zucchini Fritters with Tzatziki Sauce are a delightful and light appetizer. The crispiness of the fritters pairs wonderfully with the creamy, tangy tzatziki.
Start by grating the zucchini and squeezing out the excess moisture. This step ensures your fritters stay crispy. Mix the zucchini with eggs, flour, and seasoning. You can add some grated cheese for extra flavor.
Heat oil in a skillet and fry spoonfuls of the mixture until golden brown on both sides. Don’t overcrowd the pan to ensure even cooking. Drain the fritters on paper towels to remove any excess oil.
For the tzatziki, combine Greek yogurt, grated cucumber, garlic, lemon juice, and dill. Stir well and let it chill in the fridge. This sauce adds a refreshing contrast to the fritters.
Serve the zucchini fritters hot with a generous dollop of tzatziki. They make a great snack or a light meal. Perfect for summer gatherings or as a tasty side dish. Enjoy the crispy texture and the burst of fresh flavors.
Zucchini Fritters with Tzatziki Sauce
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.