Zucchini fritters with dill tzatziki

By The Chef March 29, 2013

Lovely when picked young, this member of the cucurbita family soon resembles the marrow if left to grow larger than your hand. To offset watery texture, salt larger zucchini before use.

Prep Time : 20 minutes
Cook Time : 10 minutes
Yield : 4 servings

Ingredients

zucchini, coarsely grated - 200 g
sea salt and freshly ground black pepper - to taste
ricotta cheese - 1/2 cup
all-purpose flour - 2 tablespoons
egg - 1
garlic cloves, crushed - 3
small handful of fresh basil, chopped - 1
small handful of flat leaf parsley, chopped - 1
light olive oil, to fry - to taste
finely chopped fresh dill - 2 tablespoons
plain yogurt - 1 cup
juice of lemon - 1/2 lemon

Instructions

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.

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.

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.

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.

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