Sunday, October 14, 2012

Tzatziki Sauce with Zucchini Fritters

The last cucumber and what appears to be the last zucchini only mean one thing: Tzatziki Sauce and Zucchini Fritters. Serve this up with the few remaining tomatoes and you want for nothing more_ a great meal. Tzatziki Sauce is a perfect complement.

 Tzatziki Sauce from Diana's kitchen

2 1/2 cups plain Greek yogurt
1 cucumber, peeled, seeded, and diced
1/2 teaspoon Kosher Salt
pinch fresh ground pepper
2 garlic clove, minced
1 TB white or red wine vinegar
1 TB extra virgin olive oil
2 TB fresh lemon juice (1 lemon)
1 teaspoon lemon zest

In a medium bowl combine the above ingredients. Refrigerate for about an hour prior to serving or make a day ahead in order for the flavors to meld.
Zucchini Fritters

2 lb Zucchini, coarsely grated
1 teaspoon Kosher Salt
1 small onion, finely chopped
1 garlic clove, minced
¼ cup chopped fresh dill
¼ cup fresh Italian parsley
fresh ground pepper, to taste
4 Large Eggs, lightly beaten
1/2 Cup Ricotta Cheese
1/2 Cup Feta Cheese, crumbled
1/3 cup unbleached flour
olive oil, for frying

Grate the zucchini into a colander over the sink; sprinkle with Kosher salt, mix well and allow the excess moisture to drain for about 30 minutes. Squeeze any moisture from the zucchini, and place in a large bowl. Add the onion, garlic, dill, parsley, a little black pepper and mix well.
Add the beaten eggs, ricotta and feta, and stir until combined. Add the flour and thoroughly combine.

Pour about ¼ inch of olive oil into a saute pan over medium-high heat. Drop 2 tablespoons zucchini mixture into the oil for each fritter, leaving room between each, and cook for 2-3 minutes until golden brown; be careful not to disturb until it has browned. Carefully turn and brown the other side. Drain on paper towel, sprinkle with a touch of salt and hold in a warm oven_ about 200 degrees F_ until the remaining zucchini mixture is used. Plump and juicy they are.

Zucchini Fritters with Tzatziki Sauce

Freezing Shredded Zucchini
Ever yearn for fritters later in the year? Select any remaining fresh young zucchini/squash; rinse, dry, and cut off the ends. Shred in a large bowl, transfer to a colander and allow to drain for about 30 minutes. Squeeze excess liquid; then transfer to a freezer bag or freezer container. Label. In the winter, you'll be so pleased you did.


  1. Yum! Isn't it interesting how we have "traditional" uses for the first and last of some produce.
    Thanks for sharing.

  2. Yum, Diana ... and I would 'want for nothing more'! (Well, except for an evening toasting with you and Pete :)

  3. Just the name fritters gets my taste buds lively.

  4. You prepare such fine dishes and I am always made so hungry. I have just e-mailed this recipe, like so many others to myself and my neighbor who always ends up with extra produce from the Farmers Market and shares with us. These look oh so good...thank you always~

  5. Di - looks like a great use of the last of your crop and I believe we have some shredded zukes in the freezer.

  6. Your reicpe for the fritters look very good. Last year is the first time I have made them. My elderly neighbor gave me her recipe and it was tasty but could have used a bit more flavor...yours looks like it will fit that bill. Thanks!

    I'm happy to see that you have your son's link on your sidebar as I want to order his Christmas CD now so I will have it in plenty of time for the Holidays. xo


  7. Sherri, yes, it is finally out! and what a great piece of work. He's done a great job on it_ credits, singers, words to the music... all professionally done. Guess you might know we're so proud of him.

  8. Hi Di, It was a mistake for me to read this at work. Now I'm dying of starvation. :) Not really but oh, my this sounds tasty! And easy too. I might have to give it a go. Thanks for posting.

    Dang if it's not raining cats and dogs out there today! Sheesh! Just in time for the weekend.

  9. What a great use for zucchini. The fritters sound so yummy.

  10. Wow... that sounds so good. Wish I would have had this recipe earlier in the year as I have snow now! I've printed and put in my to-try folder. Thanks for sharing.


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