Crispy Zucchini Fritters With Greek Yogurt Sauce Tzatziki Recipes

Steps:

• For the fritters:
• Grate the zucchini and place it in a colander, over a bowl. Sprinkle with salt and let drain for 30 minutes. Squeeze out moisture and pat dry with paper towels.
• Place the grated zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, flour, eggs, and salt and pepper to taste. Mix well.
• Pour oil into a sauté pan to a depth of ¼ of an inch. When oil is hot, drop the mixture by the tablespoon into the pan, pat it down gently with the back of the spoon and fry for 2 minutes on one side then 3 minutes on the other or until golden brown.
• Transfer the fritters to paper towels to drain. Repeat with the remaining mixture.
• Keep warm until ready to serve.
• For the tzatziki:
• Peel the cucumber, seed it and grate it. Place it in a colander, sprinkle with some salt and let it sit for half an hour. Squeeze the water out by pressing it between the palms of your hands. Place the grated cucumber in a medium bowl.
• Mince the garlic cloves and the fresh dill and add it to the bowl.
• Add the rest of the ingredients, season with salt, mix well, cover and refrigerate overnight or for at least a couple of hours.
• Before serving, mix again, drizzle with some extra olive oil, place a Kalamata olive in the middle and serve with wedges of toasted Greek pita bread, or with zucchini fritters.

Steps:

• In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
• Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion. Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini. Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
• Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
• Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
• Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
• Season fritters with salt and serve immediately with yogurt-dill sauce.