Zucchini Fritters

6 small Zucchini, grated
Sea salt
½ pound feta cheese, crumbled
¼ cup finely chopped fresh dill
¼ cup finely chopped fresh parsley
4 green onions, finely chopped
3 eggs, beaten
½ cup flour (you may need more to bind the mixture)
Freshly ground black pepper
Canola oil for frying

For Tzatziki Sauce:
2 cups thick Greek yogurt
3 cloves garlic, coarsely chopped
4 Tablespoons chopped fresh dill
Drizzle of Greek Olive Oil
Salt and freshly ground pepper

Place grated zucchini in a colander, sprinkle with salt and let stand at least 20 minutes, or until it loses its juice. Squeeze dry and place in a large bowl. Add the cheese, dill, parsley, onions, eggs, flour, and pepper and mix well. Adjust the seasonings. If batter is too runny, add a little more flour.

Heat oil in a heavy saucepan. Drop batter by tablespoons into oil and fry until golden brown on all sides but still moist inside, about 2 to 3 minutes. Drain on paper towels and serve warm with Tzatziki Sauce

For Tzatziki Sauce:

Combine all ingredients in a bowl and mix until well combined. Season, to taste, with salt and pepper. Transfer to a small serving bowl.


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