If you have an abundance of zucchini in your garden (like we do) and are tired of sauteeing or grilling them, try this fabulous recipe.
My friend Lex gave me the idea for the tzatziki, so I made this one up on the fly. I grated the zucchini by peeling off short strips with a veggie peeler.
2-1/2 cups Zucchini, coarsely grated/peeled
1 tsp Salt, divided
1 Egg yolk
1/2 cup Flour, and more as needed
1/2 cup Feta, crumbled
1/2 cup Green Onions, chopped
1 tbsp fresh Basil, chopped
1 tbsp fresh Dill, chopped
1/3 cup Olive Oil, and more as needed
1/3 cup Corn Oil, and more as needed
Toss zucchini strips and ½ tsp salt together. Let stand five minutes, then transfer to sieve/strainer. Press out excess liquid, and put zucchini in a dry bowl. Mix in egg, yolk, ½ cup flour, feta, and ½ tsp. salt. Mix in green onions, basil, and dill. If batter is very wet, add small amounts of flour at a time until batter is thick enough to drop into oil by spoonfuls.
Heat olive and corn oil in a large skillet over medium heat. Drop rounded spoonfuls of batter into oil, and fry patties until golden brown, about five minutes per side. Add more oil if necessary.
Transfer finished patties to paper towel and keep warm in a low oven.
4 oz. plain Greek Yogurt (I used Fage’s “Total”)
2 tbsp. Cucumber, grated
1 tbsp. Lemon Juice
1-1/2 tbsp. fresh Dill, chopped
Dash Garlic Powder (or real garlic, though the powder incorporates better)
Combine all ingredients and mix well. Serve chilled with warm patties.