Zucchini Fritters with Garlic Tzatziki Sauce

With still SO much zucchini coming out of my garden, I knew I had to try a new way to prepare and eat zucchini.  I had been wanting to try making zucchini fritters for quite some time now.  My inspiration came from this recipe, but I adapted it based on what I found in the fridge.IMG_3047

First, I grated one HUGE zucchini (seeds scooped out first), sprinkled it with some salt, then let it rest for 15 minutes over a strainer.  After that I squeezed as much water as I could out of the shredded zucchini.  This is essential so that the fritter mix is not too watery.

Next, I mixed the zucchini with 1/2 c grated parmesan cheese, 1/3 c whole wheat flour, 2 cloves of garlic, 2 scallions, a handful of chopped fresh basil leaves from my garden, a couple dashes of dried oregano, 3 large eggs, and 1/2 tsp baking powder.  I also added a handful of cooked spinach (water squeezed out as well), which would probably equal a whole bag of dried spinach, and kernels from 1 ear of corn that I sautéed with some olive oil.  And of course, salt and pepper for seasoning.

Over medium heat I then dropped large scoops of the zucchini batter into some olive oil.

I flipped them after a few minutes on each side to achieve a nice golden brown all over.IMG_3043

Then allow them to drain any excess oil on paper towels.IMG_3044

And for a close up . . .IMG_3045

I also made a quick tzatziki sauce in a magic bullet.  1 1/2 cups of greek yogurt, 1 small cucumber, 4 cloves of garlic, 2 Tbs olive oil, the juice of 1/2 of a lemon, and some salt and pepper.  I wanted to incorporate dill as well, but the dill in my garden didn’t look particularly lively on this occasion.  The sauce was nice and light, but a bit runny.  I might add more cucumber next time for a thicker consistency.  It was still very refreshing, and I think it would also work nicely as a salad dressing or for a quinoa salad.IMG_3046I was extremely pleased with this dinner.  Not only was it full of vegetables, but it really tasted delicious.  I was very glad I incorporated corn, as it added a nice sweetness to the fritter.  The crust was just right, and the inside was warm and luscious.  The sauce was cool and refreshing with just the right amount of garlic.

My mom suggested that this would also work very well with some crab meat mixed into the fritter batter.  Good thing we have a seemingly unending supply of zucchini!


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