When the kids are craving for pasta pesto with broccoli and the somewhat bigger kid announces he will only eat low-carb for dinner from now on, what does one do? Well, one makes the pasta (10 minutes, remember?), then takes a look at the fridge and comes up with a new, rather quick Greece-inspired recipe!So I’m proud to present these delicious and fluffy fritters with zucchini, feta, and dill, served with a generous helping of tzatziki. This recipe is not as quick as some others: it took me 20 minutes to make this dish, mainly because I could only fit three fritters easily in my pan at the same time. So, if in a hurry, use two pans!
This recipe is for two people, especially if served with a slice or two of good bread. If you - like me - are not afraid of carbs, that is!
For the fritters:
- 140g zucchini, grated
- 75g feta
- 2 eggs
- 1 Tbsp pine nuts
- 2 Tbsp fresh dill, chopped
- salt and black pepper to taste
For the tzatziki:
- 10cm piece of cucumber
- 4 heaped Tbsp natural yoghurt
- 1 small garlic clove (or to taste)
- 1 Tbsp olive oil
- salt and black pepper to taste
First, make the tzatziki: grate the cucumber very fine and drain in a sieve to get the excess water out. Then combine in a bowl with yoghurt, crushed garlic, olive oil, salt, and pepper. Stir, cover, and place in the fridge for the time you make the fritters.
Now, it’s time to make the fritters. First, crush the feta with a fork. Then place all ingredients in a bowl, stir until well combined, and fry the fritters in a large pan with a little bit of oil over a medium heat. This amount of batter results in 6 smallish fritters. It was a bit challenging to fry them – in the beginning, the batter tends to spread a lot, which you need to stop by moving the runaway batter back with a spatula. But after that, it’s easy! Once they’re done from one side (about 4 minutes or so), turn them and fry until both sides are golden brown.
Serve the fritters with tzatziki, sliced fresh vegetables - and maybe some good bread!
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