🍽️ Step-by-Step: How to Make Zucchini Fritters with Tzatziki

1. Grate and Salt the Zucchini

• • Using the coarse side of a box grater, shred the zucchini into a colander.

• • Sprinkle with a generous pinch of salt and toss. Let it sit for 10–15 minutes to draw out excess moisture.

2. Drain the Zucchini Thoroughly

• • After resting, squeeze the zucchini dry using a clean kitchen towel or cheesecloth. Twist tightly and wring out as much liquid as possible.

• • Transfer the dry zucchini to a large mixing bowl.

Pro Tip: You should end up with around 1 to 1 1/2 cups of packed, dry zucchini. The drier it is, the crispier your fritters will be.

3. Make the Fritter Batter

• • To the bowl with the zucchini, add Parmesan, flour, egg, garlic, baking powder, parsley, and a pinch of salt and pepper.

• • Stir until fully combined. The batter should be thick and scoopable, not runny. Add a spoonful of flour if it’s too wet.

4. Heat the Oil

• • Pour a thin layer of olive oil into a large skillet and heat over medium heat until shimmering (not smoking).

5. Fry the Fritters

• • Scoop the batter using a spoon or small cookie scoop (about 2 tablespoons each), then drop into the hot pan.

• • Use a spatula to gently flatten each scoop into a patty shape.

• • Fry for about 3–4 minutes on each side, or until golden brown and crispy.

• • Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if needed.

6. Prepare the Tzatziki Sauce

• • While the fritters cook, make the tzatziki: Combine yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt in a bowl.

• • Stir well and chill until ready to serve.

Tip: Tzatziki tastes best when it's had at least 10–15 minutes to sit so the flavors can meld.