Zucchini Fritters With Dill Tzatziki: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min + 1 hr rest |CookTime=5-10 min |Source=[http://www.npr.org/2012/08/28/160125138/zucchini-you-actually-cant-resist NPR.org] |Yield=4 servings |..." |
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[[Category:Zucchini]] | [[Category:Zucchini]] | ||
[[Category:Ricotta]] | |||
[[Category:Greek Yogurt]] | |||
Latest revision as of 16:28, 4 February 2019
| Summary | |
|---|---|
| Prep time | 20 min + 1 hr rest |
| Cook time | 5-10 min |
| Source | NPR.org |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 1 pound zucchini, coarsely grated
- 1 teaspoon sea salt and more to season
- 5 garlic cloves, crushed through a press
- 2 to 4 tablespoons finely chopped fresh dill, to taste
- Freshly ground black pepper
- 1 cup Greek yogurt
- Juice of 1/2 lemon to taste
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup all-purpose flour
- Small handful of fresh basil, chopped
- Small handful of flat leaf parsley, chopped
- Vegetable oil for frying
Preparation
Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a clean tea towel.
While the zucchini is resting, make the tzatziki: Mix half the garlic with the dill, salt, freshly ground pepper and yogurt. Add a squeeze of lemon juice to taste.
In a bowl, whisk together the ricotta cheese, eggs and flour. Add the remaining garlic and the basil and parsley. Season well. Mix in the zucchini.
Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.
