Zucchini Fritters With Dill Tzatziki

(from kylerhea’s recipe box)

Source: NPR

Serves 3 people

Categories: Healthy, September2012, Vegetables, Zucchini


  • 1 pound zucchini, coarsely grated
  • 1 teaspoon sea salt and more to season
  • 5 garlic cloves, crushed through a press
  • 2 to 4 tablespoons finely chopped fresh dill, to taste
  • Freshly ground black pepper
  • 1 cup Greek yogurt
  • Juice of 1/2 lemon to taste
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • Small handful of fresh basil, chopped
  • Small handful of flat leaf parsley, chopped
  • Vegetable oil for frying


  1. Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a clean tea towel.

  2. While the zucchini is resting, make the tzatziki: Mix half the garlic with the dill, salt, freshly ground pepper and yogurt. Add a squeeze of lemon juice to taste.

  3. In a bowl, whisk together the ricotta cheese, eggs and flour. Add the remaining garlic and the basil and parsley. Season well. Mix in the zucchini.

  4. Fill a frying pan with oil to a depth of 1/2 inch and place over medium heat. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.

Email to a friend | Print this recipe | Back