Greek Style Courgette Fritters With Tzatziki Recipes

CRISPY FRIED ZUCCHINI - COURGETTE FRITTERS RECIPE (GREEK KOLOKITHAKIA TIGANITA)

Steps:

• To prepare this Greek fried zucchini recipe start by washing the zucchini. Remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise. (For this fried zucchini recipe the skin is not removed, so make sure to wash it thoroughly).
• Place the zucchini in a colander along with some salt and set aside for 1 hour to drain.
• Dredge the zucchini in the flour, place them on a large platter and leave in the fridge for 3-4 hours. At this point the moisture coming out from the zucchini will transform the flour into a batter. If you don't have the time, just coat them with flour and dip each one separately in a glass of water just before frying.
• Into a medium sized frying pan pour enough vegetable oil to deep fry the zucchini. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the zucchini rings in; if it sizzles the oil is ready. For crispy fried zucchini it is best to fry in batches for about 2 minutes, flipping them sides, until nicely coloured.
• Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and season. Serve while still hot with tzatziki sauce.
• To prepare this batter fried zucchini recipe, start by preparing the batter for the fried zucchini. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter for coating the fried zucchini should be more liquid (not firm), so if it's getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
• In the meantime wash the zucchini, remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise.
• Place the zucchini in a colander along with some salt and set aside for 15-20 minutes to drain. Pat them dry with some kitchen paper.
• Dip the zucchini one at a time in the batter and fry on both sides until nicely coloured. Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes.
• Enjoy this delicious batter fried zucchini while still hot with a last minute squeeze of a lemon!

GREEK-STYLE COURGETTE FRITTERS WITH TZATZIKI

Steps:

• Top and tail the courgettes, then slice them, diagonally, into 6-7mm thick slices. Toss in a bowl with a little salt, spread out on kitchen paper, then leave to drain for about 30 minutes. Sift the flour and the ½ tsp salt into a bowl, make a well in the centre, then add the 5 tbsp olive oil with 150ml cold water. Gradually beat together to make a smooth batter. Leave to rest.
• For the tzatziki, peel and discard half the cucumber skin in strips, leaving the rest. Coarsely grate the cucumber. Scoop up small handfuls and squeeze out most of the excess liquid. Tip the yogurt into a bowl and stir in the grated cucumber, garlic, spring onions, dill or mint, olive oil, vinegar and salt and pepper to taste. Spoon into a serving bowl and garnish with a little extra chopped dill or mint.
• Pat the courgette slices dry with kitchen paper. Heat some oil for deep-frying to 190°C (or until a cube of bread turns golden in 20 seconds). This can be in a thermostatic fryer, deep saucepan or sauté pan.
• Whisk the egg whites in a bowl until they form soft peaks, then carefully fold them into the batter. Dip the courgette slices a few at a time into the batter, add them to the hot oil and deep-fry for 2 minutes until crisp and golden. Drain briefly on kitchen paper, sprinkle lightly with a little more salt if you wish, and serve with the tzatziki while they're hot and crisp.

GREEK COURGETTE FRITTERS WITH TZATZIKI

Steps:

• Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar. Stir in olive oil. Add salt and pepper to taste.
• Lay out a layer of paper towels and spread out grated courgette. Sprinkle courgette with salt and let sit for at least thirty minutes and up to an hour. Squeeze out all excess moisture from courgette.
• In a bowl, mix the flour, baking powder and cornmeal or polenta or breadcrumbs (alternatively use extra flour) until well combined, then stir in the courgettes.
• Trim and finely chop both the white and green parts of the spring onions, and stir into the fritter mix. Add the beaten eggs, and finish with
• Finely chop the herbs and crumble the feta, if using, then add both to the courgette mix. Add a good grating of nutmeg and some pepper. There should be no need for salt if feta is used.
• Form dough into 3-4 inch patties. Add a little more flour if the dough is too wet.
• Heat olive oil in a large frying pan over medium high heat. Fry a small dollop of the batter and taste to see if more salt is needed. Fry patties until golden brown on both sides and cooked through but still moist, about 2-3 minutes per side.
• Serve hot with tzatziki.

GREEK ZUCCHINI FRITTERS

Steps:

• Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
• In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
• Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
• When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.