Monday, 15 August 2011

Eat: Courgette fritters and tzatziki

Thanks to Pinterest I came across this delicious recipe from alexandra's kitchen which I made this weekend. As I haven't done anything like this before I took much longer to make them than hoped so supper was served late so if like me its your first time give yourself a bit of time to prepare.

One tip, as a hit and miss cook I got this wrong the first time, although I did squeeze a couple of times I should have followed my gut instinct and given the vegetables a further squeeze as they needed it so make sure you follow through with squeezing out all the liquid. My first batch tasted lovely but didn't hold together so well. The homemade tzatziki was so good we used it again for dips the following day.

Serves 2, Makes 6

2 cups coarsely grated courgette
1/2 cup coarsely grated potato
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

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