Zucchini Fritters with Cucumber Sauce
So turns out there are advantages to this warm spring, namely my amazing garden. As of this moment I have five gorgeous tomatoes and eight (8!) baby green peppers. So far no luck with the eggplant but I’m still hopeful that maybe something will grow. Until then I will take advantage of the farmers markets in the area and keep enjoying all the wonderful vegetables that are showing up at the stands.
When I was in middle school and high school one of the few vegetables we never had to purchase were zucchinis. My mom’s zucchini were always in abundance and we were always trying to find new ways for serving them. Zucchini bread was always a favorite but one night my mom started shredding them and made these amazing pancakes. It took me a few dozen attempts but I was finally able to replicate them. These are best when using fresh vegetables which makes them perfect for this months Simple and in Season entry. To top them off I added some cucumber sauce which is basically my lazy version of the Greek Tzatziki sauce.
Ingredients (serves 2-3)
- 2 zucchini, peeled and shredded
- 2 eggs
- 2 tbsp bread crumbs
- 2 tsp fresh dill, diced
- 3 tbsp vegetable oil
- 2 cucumbers, peeled, seeded, and diced
- 2 tbsp Greek yogurt (DF or otherwise)
- 2 sprigs cilantro, diced
- Place the shredded zucchini on a plate lined with paper towels and press out as much liquid as possible. Once dry move the zucchini to a bowl and mix in the eggs, bread crumbs, and dill.
- Heat the oil in a large saute pan over medium heat. Add the zucchini mixture to the oil using a 1/4 measuring cup. Cook the zucchini for 5minutes on each side, pressing down slightly to flatten out the pancakes. Remove the pancakes to a plate lined with paper towels.
- To make the sauce blend the cucumber with the yogurt and cilantro. Season to taste with salt and pepper. Serve on top of the zucchini pancakes and enjoy!
If making a large batch of pancakes keep them warm in the oven while waiting for the last batch to finish up. Just preheat the oven to 250 and place a cookie sheet on the middle rack. This also works to cook off some of the extra oil, which I find to a be a plus. If there is any leftover sauce it works great over eggs or on top of toast. I have also been known to eat it straight but I’m strange like that.