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Tzatziki with zucchini fritters

Australian Gourmet Traveller recipe for tzatziki with zucchini fritters.

By Lisa Featherby
  • 20 mins preparation
  • 20 mins cooking plus standing
  • Serves 6
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Tzatziki with zucchini fritters
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.


  • 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
  • 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


  • 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.