Zucchini Fritters

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

1. 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.
2. 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.
3. Mix the grated and strained zucchini with the rest of the fritter ingredients.
4. Line a plate with paper towels to absorb excess oil from cooked fritters.
5. Heat oil in a 10″ frying pan until hot and shimmering. Reduce heat to medium.
6. Drop ¼ cup of zucchini mixture for each fritter into frying pan, taking care not to crowd pan.
7. Cook on one side for about 3 minutes, or until golden. Flip to fully cook on both sides.
8. Remove fritters one at a time to prepared towel-lined plate.
9. Repeat with the rest of the batter to make more fritters.
10. Meanwhile, mix all tzatziki ingredients together.