• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, H
MineralsFluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 750g zucchini, trimmed and grated

  2. 2 bunches green onions, finely chopped, including green part

  3. 200g feta, crumbled

  4. 50g grated kefalotiri or parmesan

  5. 2 eggs, beaten

  6. 1/3 cup finely chopped fresh dill

  7. 1/3 cup finely chopped fresh mint

  8. 1 2/3 cup (250g) plain flour

  9. extra virgin olive oil, for frying

  10. 2 telegraph cucumbers

  11. 6 cloves garlic, peeled

  12. 4 cups (1 litre) Greek-style yoghurt

  13. 2 tbs red wine vinegar

  14. 1/3 cup extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. To make tzatziki, grate cucumbers and put in a colander, weighted down with a plate for 15 minutes, to drain excess liquid. Place cucumber in muslin and squeeze out any remaining liquid. Put garlic and a little sea salt in a mortar and pound to a paste with pestle. Put cucumber, garlic paste, yoghurt and vinegar in a bowl, season and whisk until smooth, slowly adding olive oil. Cover and refrigerate.

  2. To make fritters, mix zucchini, onion, cheese, egg and herbs in a bowl. Add flour, season to taste and stir well. Cover and refrigerate for at least 30 minutes.

  3. Heat 1cm oil in a frypan. Shape mixture into round fritters, adding more flour if mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown and cooked through. Transfer fritters to paper towels to drain. Keep warm, then serve with tzatziki as a dipping sauce.


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