This is a favorite recipe in PPS Cooks+Gardens afterschool class. Skills learned: Shallow frying, grating, salting to remove water, knife skills – chiffonade chopping.
4 servings
Ingredients
For the fritters
- 3 zucchini
- x salt for water extraction
- ¾ cup fresh herbs: a mixture of parsley, mint and dill, chopped
- ½ cup chopped scallions
- ¾ cup crumbled feta
- 3 eggs
- 3 tablespoons flour (38 grams)
- ½ teaspoon salt
- ½ cup vegetable oil for shallow frying
Tzatziki
- 2 cups yogurt (450 grams)
- 2 seedless cucumbers
- x salt for water extraction
- 2 lemons, zested and juiced
- 1 garlic clove, smashed and minced
- ½ cup dill and mint, finely chopped
- Salt and pepper to taste
Directions
- Grate zucchini for fritters and place in colander. Sprinkle with salt; set aside to drain for 10 minutes. Press with paper towels to remove excess moisture and salt.
- Grate cucumber for tzatziki and place in colander. Sprinkle with salt; set aside to drain for 10 minutes. Press with paper towels to remove excess moisture and salt.
- Mix the grated and strained zucchini with the rest of the fritter ingredients.
- Line a plate with paper towels to absorb excess oil from cooked fritters.
- Heat oil in a 10″ frying pan until hot and shimmering. Reduce heat to medium.
- Drop ¼ cup of zucchini mixture for each fritter into frying pan, taking care not to crowd pan.
- Cook on one side for about 3 minutes, or until golden. Flip to fully cook on both sides.
- Remove fritters one at a time to prepared towel-lined plate.
- Repeat with the rest of the batter to make more fritters.
- Meanwhile, mix all tzatziki ingredients together.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)
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Categories: Appetizers & Snacks