Zucchini fritters with tzadziki. I made these last week and made 'em again this week because they're the best thing I could think of to use up all of my cucumbers, zucchs, and yogurt.
For the tzadziki, chop up some cucumber and mix it into some greek yogurt along with minced garlic, lemon juice, EVOO, and mint.
For the fritters, grate up some zucchs and onion, salt it in a colander, and then let it sit for a while, squeezing every few minutes to get out as much moisture as possible.Then mix in some egg and enough breadcrumbs to make it fritter-able, plus some dill, red pepper flakes, and/or feta if that's your thing. As with latkes, you want to use as little egg and breadcrumbs as possible to hold it together so that the texture stays crispy-creamy from the veggies rather than gummy and eggy. Fry the fritters on both sides until brown and crispy, pressing with a spatula to increase the surface area. I like to fry them until they're quite dark for maximal crispiness.
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