Zucchini Fritters With Tzatziki

I recently read Barbara Kingsolver’s Animal, Vegetable, Miracle—a book I highly recommend—and not only did I find this book enlightening when it comes to the what and how we consume food , but also quite comical in parts. When it comes to zucchini she said, “So the family was a bit surprised when I started double-checking the security of doors and gates any time we all were about to leave the premises. "Do I have to explain the obvious?" I asked impatiently. "Somebody might break in and put zucchini in our house.” While it obviously grows abundantly, you know summer is in full swing when it is piled high at the farmer’s market or taking over parts of your vegetable garden.

Going through cookbooks, new and old, is a good way to whet the palette for recipes. For this dish, I turned to the newest book from Nigel Slater, Greenfeast: Spring, Summer: A Cookbook, a wonderful new edition comprised of vegetarian and plant-based recipes to take you through the season. I have dog-eared many of his creations like this recipe for Zucchini Za’atar, Herb Yogurt, which I essentially adapted into Zucchini Fritters. His recipes are very laid-back; they aren’t too fussy, which is great when you want to perhaps add your own flare to what he recommends like I did here. This is a perfect light lunch or dinner when served with a salad.

Photography & Styling by Alison Engstrom

Zucchini Fritters with Tzatziki

Makes Four Medium Fritters

2 medium zucchini

1 medium organic russet potato

2 eggs

1/4 cup flour

A handful of tender herbs (parsley, dill, mint or lemon balm), roughly chopped

Salt & pepper to taste

Olive oil for frying

For the Tzatziki

1/2 cup full fat Greek yogurt, like Fage

1 small cucumber, grated on a micro-plane

Drizzle of olive oil

1 garlic clove, grated on a micro-plane

A Handful of Fresh Herbs (dill, parsley, mint), roughly chopped

Directions: To make the fritters, place a box grater over a large plate and using the large side the grater, shred zucchini and potato. Place into a clean dish towel and squeeze out excess water. Place into a bowl. Meanwhile, add eggs to a small bowl and whisk to combine, pour into bowl with zucchini. Add flour and herbs and mix to combine. Add a healthy drizzle of olive oil into a frying pan over medium heat then make the patties by forming them into four equal sizes in the palm of your hand. Place fritters into heated pan and allow to brown completely on one side before flipping, about four to five minutes.

Prepare the Tzatziki: Add yogurt to a medium bowl. Using a micro-plane or the smallest side of a box grater, grate garlic and cucumber and stir into yogurt, then add herbs and olive oil.

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