ZUCCHINI FRITTERS WITH TZATZIKI
These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 28
Number Of Ingredients 10
Steps:
- In a colander, sprinkle zucchini with 1 1/4 teaspoons salt; toss to combine, and let stand at room temperature 45 minutes. Transfer zucchini to a clean kitchen towel; squeeze out any remaining juice.
- In a large bowl, combine zucchini, remaining 1 1/4 teaspoons salt, scallions, dill, mint, eggs, and cheese. Fold in flour until just combined.
- Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about fourteen 1 1/2-inch patties, each about 1/4 inch thick. Cook patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer zucchini fritters to paper-towel-lined platter, and season with salt. Repeat with remaining batter and tablespoon oil. Serve immediately with tzatziki.
CHICKPEA FRITTERS WITH TZATZIKI
These crispy, savory fritters are presented with classic tzatziki, a garlicky yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a medium saute pan, heat 3 tablespoons oil over medium heat. Add onion; cook, stirring, until soft and translucent, about 3 minutes. Add sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
- In a food processor, combine chickpeas, lemon juice, egg white, salt, and 1 tablespoon oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined. Using your hands, form batter into 1 1/4-inch patties, each about 1/3 inch thick.
- In a 12-inch saute pan, heat 2 tablespoons oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer patties to a paper-towel-lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.
TZATZIKI FOR FRITTERS
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a colander, sprinkle cucumber with salt; toss to combine. Let stand at room temperature for 30 minutes.
- In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
ZUCCHINI FRITTERS WITH TZATZIKI
These tasty fritters are perfect as a light summer meal or as a side to a great meat dish.
Provided by Luana Alvarez
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 18
Steps:
- 1. Mix the zucchini, chopped parsley, herbs, egg, salt and pepper in a bowl. Slowly add flour, mixing to batter like consistency.
- 2. Heat the olive oil in a pan.
- 3. Spoon 2-3 Tbl of the zucchini mixture into the pan, spreading slightly to flatten. Cook until golden brown on both sides, about 4 minutes per side.
- 4. To make Tzatziki sauce, mix yogurt, cucumber, dill, garlic powder and salt well.
CHICKPEA FRITTERS WITH TZATZIKI SAUCE
Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.
Provided by the80srule
Categories Lunch/Snacks
Time 1h
Yield 30 fritters, 30 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and drain the chickpeas, then put them in a large mixing bowl.
- Mash them up with a potato masher! There should still be some whole ones in there.
- Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
- Blend the chickpeas with the garlic and tahini.
- Add all the spices and meld together.
- Fold in the flour and mix together.
- Let the mixture sit for about 15-20 minutes.
- While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
- Mix in the spices.
- Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
- With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
- Fry in the olive oil about 4-5 minutes on each side.
- Blot on paper towels, serve, and enjoy!
Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7
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