Snacks and sides

Tzatziki with zucchini fritters

Australian Gourmet Traveller recipe for tzatziki with zucchini fritters.
Tzatziki with zucchini fritters

Tzatziki with zucchini fritters

Prue Ruscoe

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.





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.

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