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.
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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.
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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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