Zucchini Fritters with Tzatziki

Method

1. To make fritters, place zucchini in a large sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 20 minutes.

2. Meanwhile, to make tzatziki, place grated cucumber in a sieve. Sprinkle with salt and toss to combine. Stand over a bowl or sink for 10 minutes. Press down to extract as much water as possible.

3. Place grated cucumber in a bowl with remaining ingredients. Stir to combine. Cover and refrigerate until needed.

4. Place zucchini in a piece of muslin or a clean tea towel and squeeze out excess liquid.

5. Transfer zucchini to a large bowl. Add onion and garlic. Using your hands, mix well to combine. Add feta, parsley, dill and lemon zest. Season with pepper. Mix to combine. Mix in combined egg and ouzo (if using). Add breadcrumbs and mix to combine.

6. Divide mixture into 8 portions. Firmly roll each portion into a compact oval.

7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Roll each fritter in breadcrumbs to coat. Gently drop fritters into the oil and fry for 5-6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Lightly season with salt.

8. Divide fritters among serving plates and garnish with dill. Add tzatziki and serve with lemon wedges to the side.

    

   COOK'S TIP

   For an extra rich, creamy tzatziki, strain the yoghurt before mixing. To do this, sit a muslin-lined sieve over a bowl and pour in yoghurt. Refrigerate overnight to drain.

    

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