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.
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| 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.
