Serving size: Serves 10 or more
Cuisine type: Eastern European, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low Carb, Low cholesterol, Low fat, Vegetarian
Course: Entree, Finger food, Lunch, Snacks

Zucchini fritters with tzatziki

From the April 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

750g zucchini, trimmed and grated
2 bunches green onions, finely chopped, including green part
200g feta, crumbled
50g grated kefalotiri or parmesan
2 eggs, beaten
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh mint
1 2/3 cup (250g) plain flour
extra virgin olive oil, for frying

Tzatziki:
2 telegraph cucumbers
6 cloves garlic, peeled
4 cups (1 litre) Greek-style yoghurt
2 tbs red wine vinegar
1/3 cup extra virgin olive oil

METHOD

To make tzatziki, grate cucumbers and put in a colander, weighted down with a plate for 15 minutes, to drain excess liquid. Place cucumber in muslin and squeeze out any remaining liquid. Put garlic and a little sea salt in a mortar and pound to a paste with pestle. Put cucumber, garlic paste, yoghurt and vinegar in a bowl, season and whisk until smooth, slowly adding olive oil. Cover and refrigerate.

To make fritters, mix zucchini, onion, cheese, egg and herbs in a bowl. Add flour, season to taste and stir well. Cover and refrigerate for at least 30 minutes.

Heat 1cm oil in a frypan. Shape mixture into round fritters, adding more flour if mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown and cooked through. Transfer fritters to paper towels to drain. Keep warm, then serve with tzatziki as a dipping sauce.