ZUCCHINI FRITTERS WITH GREEK YOGHURT TZATZIKI
COOKBOOK: COLES Mag March 2017
There are certain dishes that do make me nervous when making! That would be paellas and Greek dishes. Both my two wonderful friends will be assessing very closely as these are dishes which they were brought up with probably all their lives.
The zucchini croquettes were absolutely delicious! The tzatziki was a great compliment to this dish. There are probably many varieties to this sauce. Thoroughly enjoyed it!
Not the simplest dish to make but most certainly worth it.
500g of zucchinis, peeled and grated coarsely
1 teaspoon of salt
2 garlic cloves, finely chopped
1 onion, chopped
120g greek feta cheese, grated or chopped
1/2 cup chopped parsley
1 tablespoon dry or fresh dill , chopped
2 tablespoons lemon rind
2 eggs, whisked lightly
breadcrumbs for coating the croquettes (approx 100g)
Olive oil or your own frying oil, deep frying
dill for garnishing
2 lebanese cucumbers, halved, seeded and diced
1 lebanese cucumber, grated
A pinch of salt
1 tablespoon of dill, chopped 1 cup of greek plain yoghurt
1 tablespoon olive oil
1 tablespoon of lemon juice
Take the grated zucchini and place on kitchen paper towels. Wring out as much of the juices as possible. Place the zucchini back in a bowl and sprinkle with salt. Set aside.
Do the same with the grated cucumber. Place on kitchen paper and wring the juices out. Place the cucumber in avowal and sprinkle salt. Set aside.
In the bowl with the zucchini add onion, feta, parsley, dry dill and garlic. Add lemon rind and egg. Mix well. Add breadcrumbs, mix well. Place extra breadcrumbs in a tray. Take one large tablespoon and with the palms of your hands form into an egg shape and coat with the extra breadcrumbs. Repeat with the zucchini mixture. Set aside the croquettes.
Add oil for deep frying in a deep pan. Heat the oil (to test add a little slice of bread and see if it rises and bubbles). Add the croquettes carefully into the oil and fry for approx 3-4mins, or until they are golden in colour. Remove carefully and allow them to stand for a few mins. Sprinkle with sea salt and dill.
Add yoghurt in a bowl , add diced cucumber and grated cucumber. Add dill, olive oil and lemon juice. Mix well. Ready to serve with croquettes.