Name: Zucchini fritters with tzatziki
Cook time: 40 min
Total time: 40 min
Ingredients: 4 medium_piece (480g) zucchini grated coarsely; 1 teaspoon salt; 1 medium_piece (150g) brown onion chopped finely; 3/4 cup (45g) stale breadcrumbs; 2 eggs, beaten lightly; 1 tablespoon fresh oregano, finely chopped; 1 tablespoon fresh mint, finely chopped; 2 tablespoon extra virgin olive oil; 2 cup (560g) thick greek-style yogurt; 1 clove garlic, crushed; 1 (130g) lebanese cucumber; 2 tablespoon fresh mint, finely chopped; 2 tablespoon lemon juice

Ingredients

4 medium_piece (480g) zucchini grated coarsely

1 teaspoon salt

1 medium_piece (150g) brown onion chopped finely

3/4 cup (45g) stale breadcrumbs

2 eggs, beaten lightly

1 tablespoon fresh oregano, finely chopped

1 tablespoon fresh mint, finely chopped

2 tablespoon extra virgin olive oil

2 cup (560g) thick greek-style yogurt

1 clove garlic, crushed

1 (130g) lebanese cucumber

2 tablespoon fresh mint, finely chopped

2 tablespoon lemon juice

Method

1.To make tzatziki, line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber length-ways, remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.

2.Combine zucchini and salt. Stand 15 minutes, then squeeze out excess liquid. Combine zucchini with onion, breadcrumbs, egg, oregano and mint.

3.Preheat oven to very slow (120ºC/100ºC fan-forced).

4.Heat oil in non-stick frying pan over medium heat, drop in tablespoonfuls of zucchini mixture, flatten slightly; cook until browned lightly both sides and cooked through. Transfer to oven tray, place in very slow oven to keep warm. Repeat with remaining mixture.

5.Serve fritters with tzatziki.

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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