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. |