Zucchini fritters with dill tzatziki

August 17, 2011

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Makes 12


1 clove garlic, crushed
2 tablespoons finely chopped fresh dill
Salt and pepper, to taste
1 cup Greek-style plain yogurt
Juice of 1/2 lemon

1. In a bowl, mix the garlic, dill, salt, pepper, yogurt, and lemon juice.

2. Mix well. Cover and refrigerate.


2 small zucchini, coarsely grated
1 teaspoon salt, or more to taste
1/2 cup ricotta cheese
1 egg
2 tablespoons flour
2 cloves garlic, crushed
Small handful fresh basil leaves, chopped
Small handful fresh flat-leaf parsley leaves, chopped
Pepper, to taste
Olive oil (for frying)

1. Layer the zucchini and 1 teaspoon of salt in a colander. Set the colander over a bowl and leave to drain for 1 hour. Rinse and squeeze dry in a clean tea towel.

2. In a bowl, whisk together the ricotta, egg, and flour. Add the garlic, basil, parsley, and pepper. Stir in the zucchini.

3. Fill a skillet with 1/2 inch of olive oil. Set it over medium heat. When it is hot, fry tablespoons of the batter, without crowding, for 2 to 3 minutes on a side or until golden brown. Drain the fritters on paper towels. Continue frying batter until it is all used. Serve with tzatziki sauce. Adapted from “The Kitchen Garden Cookbook’’