Tzatziki with zucchini fritters

AT A GLANCE

  • Serves 6 people

  • For deep-frying: vegetable oil
  • 280 gm self-raising flour
  • 500 ml (2 cups) chilled soda water
  • 3 each yellow and green zucchini, cut diagonally into 1cm-thick slices
  •  
  • Tzatziki
  • 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
01   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.
02   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.

Topics:

VEGETARIAN, CUCUMBERS, GREEK, SPRING, YOGHURT, SNACK, ZUCCHINI

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2011

Oct 2011

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