Zucchini Fritters with Dill Tzatziki
| Makes/serves | 4 servings |
| Prep Time | 20 mins |
| Difficulty | Moderate |
Ingredients
- 8oz (200g) zucchini, coarsely grated
- sea salt and freshly ground black pepper
- 1/2 cup ricotta cheese
- 1 large egg
- 2 tbsp all-purpose flour
- 3 garlic cloves, crushed
- small handful of fresh basil, chopped
- small handful of flat leaf parsley, chopped
- light olive oil, to fry
- 2 tbsp finely chopped fresh dill
- 1 cup Greek-style, plain yogurt
- juice of 1/2 lemon
Preparation
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1 Sprinkle the zucchini with 1 tsp of salt and leave to drain in a sieve for 1 hour. Rinse and squeeze dry in a clean tea towel.
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2 In a bowl, whisk together the ricotta cheese, egg, and flour. Add 2 of the crushed garlic cloves, the basil, and parsley, and season well. Mix in the zucchini.
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3 Fill a frying pan with olive oil to a depth of 1/2in (1cm) and place over medium heat. When hot, fry tablespoons of the batter, without crowding, for 2-3 minutes on each side, until golden brown. Drain the fritters on paper towels.
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4 To make the tzatziki, mix the remaining clove of garlic with the dill, some salt and freshly ground pepper, and the yogurt. Add a squeeze of lemon juice, and then serve immediately with the hot fritters.
