Zucchini Fritters With Tzatziki - cooking recipe

Ingredients

None None FOR THE TZATZIKI
2 cups Greek yogurt
1 small cucumber
1 clove garlic, crushed
1 tbsp finely chopped mint
2 tbsp lemon juice
None None FOR THE ZUCCHINI FRITTERS
4 medium zucchini, coarsely grated
1 tsp salt
1 medium onion, finely chopped
1/2 cup stale breadcrumbs
2 None eggs, lightly beaten
2 tbsp finely chopped mint
1 tbsp finely chopped oregano
2 tbsp extra virgin olive oil

Preparation

For the the tzatziki, line a sieve with paper towels. Place the sieve over a bowl and pour in the yogurt. Cover and refrigerate for at least 4 hours to drain. Halve the cucumber lengthwise and remove the seeds. Coarsely grate the flesh and skin and squeeze out the excess liquid. Combine the yogurt, cucumber, garlic, mint and lemon juice in a medium bowl. Refrigerate until ready to serve.
For the fritters, combine the zucchini and salt and let stand for 15 mins. Squeeze out the excess liquid. Combine the zucchini, onion, breadcrumbs, egg, mint and oregano.
Preheat the oven to 250\u00b0F.
Heat the oil in a large nonstick skillet on medium heat. Drop in tablespoonfuls of the zucchini mixture, flattening slightly. Cook until lightly browned on both sides and cooked through. Transfer to a baking pan and place in the oven to keep warm. Repeat with the remaining mixture.
Serve the fritters with tzatziki.