Zucchini Feta Fritters with Tzatziki Sauce

Zucchini fritters with a compelling Greek twist! Hunks of feta cheese and fresh herbs liven up these fritters made with shredded zucchini, egg and flour. A cucumber lemon yogurt sauce shocks them with cool and bright flavor.

I know it seems late in the season for zucchini but my garden didn’t get the memo. I don’t mind as my enthusiasm for zucchini never  wanes. If you still have zucchini hiding in your fridge or spy a beautiful specimen at the market then consider it fate. Some-kind-of-wonderful fritter fate.

Every cell of my body was filled with anticipation as I browned these fritters in a skillet and slowly built a pile up on a nearby plate. I dared not eat even one for fear of ruining my vision for the shot. I have my life as a food blogger to thank, my blessedly happy  life. A life where photographing the food takes precedence over eating it no matter how ravishing hungry you are or how tempting the subject of your affections may be.

At times I want to throw all caution into the wind along with my patience and willpower. . . Food blog, what food blog?

Grab a fork and let’s eat!

Zucchini Feta Fritters with Tzatziki Sauce

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Zucchini Feta Fritters with Tzatziki Sauce

Hunks of feta cheese and fresh herbs liven up these fritters!

Ingredients:

2 medium zucchini (about 2 heaping cups after draining)
1/4 cup red or green onion, diced
2 tablespoons fresh parsley or mint, chopped
1 egg
2/3 cup all-purpose or white whole wheat flour
1/2 cup feta cheese, crumbled
sea or kosher salt and fresh black pepper
olive oil, for pan-frying
Sauce:
2/3 cup Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tablespoon fresh or dried dill
a big squeeze or two of fresh lemon juice

Instructions:

  1. Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.
  2. Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate.
  3. In a large mixing bowl combine zucchini, onion, herbs, the egg, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.
  4. Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.
http://www.cinnamonspiceandeverythingnice.com/zucchini-feta-fritters-with-tzatziki-sauce/

Zucchini Feta Fritters with Tzatziki Sauce

I’m linking this to Meatless Mondays hosted by Chaya of My Sweet and Savory.

Comments

  1. DeliciousDish says

    I don't know how you held off. I would have started snacking on them as soon as the first one came out of the pan!

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