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Tzatziki with zucchini fritters

You'll need

For deep-frying: vegetable oil 280 gm self-raising flour 500 ml (2 cups) chilled soda water 3 each yellow and green zucchini, cut diagonally into 1cm-thick slices   Tzatziki 1 telegraph cucumber, half peeled, seeds removed, coarsely grated 350 gm thick sheep’s milk yoghurt 1 garlic clove, crushed 1 tbsp olive oil 1 tbsp lemon juice 1½ tbsp finely chopped dill


  • 01
  • For tzatziki, combine cucumber and ½ tsp sea salt flakes in a bowl and refrigerate until cucumber seeps liquid (20-30 minutes). Drain in a colander, squeeze out excess liquid, then transfer to a clean bowl, add remaining ingredients and season to taste.
  • 02
  • Preheat oil in a deep saucepan to 180C. Sieve flour into a bowl, season to taste, then, whisking continuously, gradually add soda water and whisk until batter is smooth. Dip zucchini into batter, shake off excess, then deep-fry in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, season with sea salt and serve hot with tzatziki.

Salting the cucumber to remove excess liquid is not the traditional way to make tzatziki - usually cucumber is added to very thick or drained yoghurt - but it concentrates the flavour and gives a nice crunch to this classic dip. If you have time, refrigerate the dip overnight so the flavours can meld.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2011

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