added by
11 servings
ingredients
all
3 cups grated zucchini (from about 4 large zucchini)
packed
1 cup all-purpose flour
rice bran oil for frying
Kosher salt and black pepper
1 bunch scallions
finely chopped
1/2 tsp nutmeg
4 whole eggs
beaten with a pinch of salt
1 1/2 cups crumbled feta
2 Tbsp chopped dill
1 whole English cucumber
seeded
Kosher salt and black pepper
2 Tbsp chopped dill
2 Tbsp chopped mint
zest and juice of 1/2 lemon
1 cup Greek yogurt
1 clove garlic
minced
1 tbsp extra-virgin olive oil
cookware
  • box grater
  • colander or large strainer
  • fry oil
  • cooling rack
For the Pancakes
1
Toss zucchini with 1 - 2 Tbsp of salt and let drain in a colander. Squeeze out excess moisture and pat dry. Mix drained zucchini in a large bowl with scallions, dill, and nutmeg. Stir in eggs and flour to make a somewhat thick batter. Season with salt and pepper. Lastly fold in feta. Heat rice bran oil in a large skillet over medium-high heat. (Cook a test fritter and taste to adjust seasoning.)
2
Drop batter in by the spoonful and fry about 2 – 3 minutes per side, until cooked through and golden brown. Remove to a paper towel-lined tray.
For the Tzatziki
3
Toss the cucumber with a teaspoon of salt and set aside to drain for 30 min. Rinse before using.
4
In a small bowl, mix together all ingredients and adjust flavors to taste.
To Serve
5
Top each fritter with tzatziki or serve with sauce on side.