Description
Learn how to make delicious Zucchini Fritters with Tzatziki sauce in this easy recipe! Crispy on the outside, tender on the inside. Perfect for a quick and tasty meal.
Ingredients
- 2 medium zucchini (1 lb total – 453 g)
- 1 tsp (5 ml) salt
- 1 small spring onion or sweet onion (minced)
- 1 egg
- 1/4 cup (30 g) cornstarch (or all-purpose flour)
- 1/4 cup (30 g) shredded cheese (I like Gouda but mozzarella, Monterey Jack, Havarti, Edam, and young Cheddar also work)
- Salt and pepper
- Vegetable oil (for frying)
- 1/2 medium cucumber
- 1 cup (280 g) plain yogurt
- 1 tbsp (15 ml) freshly-squeezed lemon juice
- 2 tsp (10 ml) olive oil
- 1 small clove garlic (finely minced)
Instructions
- Grate the zucchini and place it in a strainer, sprinkling with salt. Allow it to rest for a few minutes so that the liquid can drain. Meanwhile, prepare the Tzatziki sauce if you wish.
- For the Tzatziki, grate the cucumber and then squeeze out the excess moisture using your hands. Combine it in a bowl with the yogurt, lemon juice, olive oil, garlic, and salt. Stir until well mixed and refrigerate to cool.
- To make the fritters, squeeze the shredded zucchini to remove any remaining liquid, then transfer it to a bowl. Mix in the minced onions, cornstarch, egg, cheese, salt, and pepper until everything is well blended.
- For frying, heat some vegetable oil in a skillet over medium-high heat. Drop spoonfuls of the batter into the hot pan, cooking in batches. Cook each side for 2-3 minutes until they are golden brown. Serve alongside the Tzatziki sauce. If you prefer them thinner and crispier, flatten them with the back of the spoon.
Notes
- Consider using whole wheat or almond flour instead of cornstarch for a healthier option in the fritters.
- Experiment with feta or parmesan cheese for a unique flavor in the fritters.
- Add a pinch of cayenne pepper or paprika to the fritter batter for a subtle heat kick.