Mediterranean Style Zucchini Fritters With Tzatziki Dipping Sauce

Mediterranean Style Zucchini Fritters With Tzatziki Dipping Sauce
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There is nothing better than the abundance that comes from one’s own garden. The progression of summer brings new harvests each day, and cooking with food you’ve grown yourself is simply the best. From fresh herbs, to tomatoes, to peppers, we find ourselves trading with our other gardening friends and the results are delicious. If you are an experienced green thumb, you know that squash are among the more enthusiastic producers and by August you are begging friends to take a few zucchini home with them any chance you get. If you don’t grow any yourself, the next time someone offers you an abnormally large green squash, take it! You won’t be sorry.


With sumac in the batter and a za’atar spiked tzatziki sauce, the flavors are unexpected and balance the straightforward squash beautifully.

Finding new ways to eat all that bounty is perhaps the very best kind of problem to have. Besides making our coveted zucchini muffins (aka cookie bread) for our children, we like to grill it with olive oil and fresh herbs, layer it into a ratatouille, and make these fritters for dipping.

Mediterranean Style Zucchini Fritters With Tzatziki Dipping Sauce

We tossed some Mediterranean spices into this recipe to put a little twist on the classic fritter. With sumac in the batter and a za’atar spiked tzatziki sauce, the flavors are unexpected and balance the straightforward squash beautifully. We hope you go to the trouble of finding these spices at a market near you, as they really make this dish pop and will have you looking forward to growing and receiving all the zucchini you can. Let the harvesting begin!

Mediterranean Style Zucchini Fritters With Tzatziki Dipping Sauce

Mediterranean Style Zucchini Fritters With Tzatziki Dipping Sauce

Serves 8

Fritters

2 medium zucchinis, grated
1 small onion, grated
1/2 tsp kosher salt
1 large egg
1 cup flour
1 cup grated parmesan
2 tsp baking powder
1/2 cup milk
1/2 tsp course ground pepper
1 tsp ground cumin
1 tsp ground sumac (optional)*
oil for frying
flaked maldon salt for finishing

Tzatziki Sauce

1 cup greek yogurt
1 small cucumber, grated
1 tbsp dried dill
2 tsp za'atar (optional)*
1-2 cloves garlic, minced
1 lemon, juiced
1/2 tsp sea salt
1/4 tsp black pepper

Method

  1. For the tzatziki sauce, mix all ingredients in a small bowl. Cover and place in the fridge for a 1 hour to allow flavors to meld.
  2. For fritters, line a colander with cheesecloth and place in the sink or over a large bowl. Grate zucchini & onion over colander and toss with salt. After 10 minutes, gather the ends of the cheesecloth and squeeze out as much liquid as possible.
  3. In a mixing bowl combine flour, baking powder, and parmesan cheese. Add egg, milk, pepper, cumin and sumac. Stir until well incorporated. Add zucchini mixture and blend until combined.
  4. Fill a heavy pot with 3 inches of oil. Heat to 300° F. Once oil is hot enough, use a small cookie scooper to scoop out 1 heaping tablespoon of batter. Carefully drop batter into oil. Fry on each side for 3 minutes until deep golden brown. Remove fritters from the oil onto a paper towel lined plate. Sprinkle with flake salt after each batch comes out of the oil.

*sumac and za’atar can be found at some specialty and middle eastern stores.