Blue Shutter Taverna · Starters

Crispy Zucchini & Herb Fritters with Garlic Tzatziki

Name: Crispy Zucchini & Herb Fritters with Garlic Tzatziki
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Zucchini; 1 tsp Salt; 3 whole Green onions; 10 g Fresh dill; 10 g Fresh mint leaves; 100 g Feta cheese; 2 whole Eggs; 70 g All-purpose flour; 0.5 tsp Baking powder; 0.25 tsp Black pepper; 120 ml Olive oil or neutral oil, for shallow frying; 250 g Plain Greek yogurt; 150 g Cucumber; 1 clove Garlic; 0.5 whole Lemon; 1 tbsp Extra virgin olive oil

Golden, crisp-edged zucchini fritters packed with dill, mint, green onion and crumbled feta, served hot with a cool, garlicky cucumber-yogurt dip.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Zucchini500 g
Salt1 tsp
Green onions3 whole
Fresh dill10 g
Fresh mint leaves10 g
Feta cheese100 g
Eggs2 whole
All-purpose flour70 g
Baking powder0.5 tsp
Black pepper0.25 tsp
Olive oil or neutral oil, for shallow frying120 ml
Plain Greek yogurt250 g
Cucumber150 g
Garlic1 clove
Lemon0.5 whole
Extra virgin olive oil1 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (feta, yogurt), egg and wheat (flour).

Method

Salt the zucchini

Coarsely grate the zucchini into a colander set over the sink. Toss with 3/4 tsp of the salt and leave for 15 minutes to draw out the water.

Make the tzatziki

Coarsely grate the cucumber, then squeeze it hard in your hands to remove as much liquid as possible. Stir it into the yogurt with the finely grated garlic, 1 tsp lemon juice, the extra virgin olive oil, a little chopped dill and the remaining 1/4 tsp salt. Chill until needed.

Squeeze and mix

Tip the zucchini onto a clean tea towel, gather it up and twist firmly over the sink until no more liquid drips out. In a bowl, mix the zucchini with the sliced green onions, the rest of the chopped dill, the chopped mint, crumbled feta, eggs and pepper. Stir in the flour and baking powder to make a thick, scoopable batter.

Fry until golden

Heat about 5 mm of oil in a large skillet over medium heat until a drop of batter sizzles straight away (about 175°C). Add heaped tablespoons of batter, flattening each to about 1 cm thick, and leave space between them. Fry for 3–4 minutes per side, until deep golden and the centres are set with no wet batter. Drain on paper towels and keep warm in a 100°C (200°F) oven while you fry the rest.

Serve

Serve the fritters hot with the tzatziki and lemon wedges from the remaining lemon.

Squeezing the zucchini is the whole secret: wet zucchini makes soggy fritters that fall apart. Keep the oil at a steady sizzle; if the fritters brown in under 2 minutes, turn the heat down so the centres can cook through.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.