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.