Judul : Zucchini and Feta Patties with Tzatziki Sauce
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Zucchini and Feta Patties with Tzatziki Sauce
Kouzina, a Greek cafe, opened in town, and I became friends with the owner, Brian. Being a good businessman, he also brought me tidbits of food to try on the house. Kolithokeftedes, or zucchini patties, landed on my table one day. One bite and I was hooked.
For Sunday football, I got a craving for these something fierce. I used this recipe from Symon's Suppers as a base, and I was off and running.
These fritters are crispy from being pan-fried, soft from the zucchini, and very flavorful from the feta. With the tzatziki, they are fresh and lively. Delicious.
Unfortunately, Kouzina has closed, and we are out of luck for a local place to get Greek eats. We will miss you, Brian!
Michael Symon's Zucchini Fritters from Food Network (slightly adapted)
Ingredients
2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Directions
Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Serve with tzatziki sauce.
Tzatziki Sauce
For tzatziki sauce, go to the recipe here.
2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Directions
Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Serve with tzatziki sauce.
Tzatziki Sauce
For tzatziki sauce, go to the recipe here.
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