Name: Tzatziki with zucchini fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: For deep-frying: vegetable oil; 280 gm self-raising flour; 500 ml chilled soda water (2 cups); 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

Tzatziki with zucchini fritters

Australian Gourmet Traveller recipe for tzatziki with zucchini fritters.

Serves 6

Prep

20M

Cook

20M

Total

40M

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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.

Ingredients

For deep-frying: vegetable oil

280 gm self-raising flour

500 ml chilled soda water (2 cups)

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

Method

Main

1.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.

2.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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

Main

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