Zucchini Fritters with Tzatziki

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About a month ago, one of our neighbors set up a farm stand and put a sign outside that said, “Mama’s Vegetables.” So, naturally, I sent the Irishman over to see what kind of vegetables mama had for sale. It turns out that they regularly have cucumbers, squash and green beans available – fresh picked that day. What’s more, they’re organically grown and about 10 times cheaper than the grocery store produce. For $4, he came home with 3 pounds of green beans, 8 cucumbers and 2 yellow zucchini. Jackpot!

So, I set off to start cooking with our wonderful, fresh produce. I was a bit stumped on what I wanted to make with the zucchini, but then I recalled the delicious Greek zucchini fritters that my mom often makes and got to cooking.

Here’s what you need:

  • 2 Medium Zucchinis, grated and liquid squeezed out
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • ½ onion, finely chopped
  • ½ cups all-purpose flour
  • 1 Tbs.mint, fresh or dried
  • ¼ cups crumbled feta cheese
  • salt and pepper to taste

Throwing them together is simple. Just add all of the ingredients into a large bowl and mix well. Then add about 1/2 inch of olive oil in the bottom of your saute pan. When the oil is hot (you can drop in a tiny bit of batter and see if it sizzles), drop in the fritters by the heaping spoonful, pressing them down lightly to flatten them a bit.

These cook very quickly, so you only need to cook them a couple of minutes per side, or until they’re golden brown. Drain them on a paper towel and serve them either by themselves or if you really want a treat, whip up a batch of tzatziki to serve with them. These were so good, I need to make another trip to the farm stand today!

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