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–+ servings
Total Time :45 minutes
Servings: 20

INGREDIENTS
 

  • 3 medium zucchini, grated
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 1/3 cup fresh dill, chopped
  • 1 cup fresh parsley, chopped
  • 1½ teaspoons fine sea salt
  • ½ teaspoon ground black pepper
  • 3/4 cup/95 grams self-rising flour
  • 1 large egg
  • 3½ ounces/100 grams feta cheese, grated
  • 1¾ ounces/50 grams young provolone, grated
  • 1 cup oil, for frying

Tzatziki:

  • 2/3 cup/150 grams Greek yogurt
  • 1 tablespoon fresh dill, chopped
  • 1 medium cucumber, grated and squeezed
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

INSTRUCTIONS

  • Grate the zucchini on the fine holes of a box grater or in a food processor. Transfer to a bowl and squeeze firmly to remove excess liquid.
  • Combine the onion, dill, parsley, zucchini, garlic, salt, pepper, flour, and egg in a large bowl. Mix until just combined. Fold in the feta and provolone. Cover and refrigerate for 30 minutes to firm.
  • Heat oil in a wide skillet over medium-high heat. Scoop heaping tablespoons of batter into the oil, spacing evenly. Fry until deeply golden, 2 to 3 minutes per side. Transfer to a rack to drain.
  • Stir the yogurt, dill, cucumber, garlic, lemon juice, and salt until smooth. Adjust seasoning to taste. Serve fritters hot with tzatziki alongside.