Zucchini fritters with dill tzatziki

The weather has been everything but great this past week.
Rainy, gray and fairly cool.

It’s been especially frustrating because I’m meant to be working at an outdoor restaurant this summer…
So far I haven’t worked one day. Instead I’m sitting at home waiting for the weather to get better.
C’mon mother nature give us summer!

Since it’s not summery outside I’d thought I’d bring some summer inside by making zucchini fritters with dill tzatziki, insalata caprese and homemade garlic bread.
I got the original recipe for the fritters from the BBC Vegetarian Summer (2013) magazine.


For the fritters you will need (serves 4): 

♦ 200g zucchini (courgettes)
♦ 1 tsp salt
♦ 100g ricotta
♦ 1 egg
♦ 2 tbsp plain flour
♦ 2 garlic cloves crushed
♦ Small handful basil and flat-leaf parsley
♦Olive oil for frying

1. Grate the zucchini, sprinkle with salt and then drain in a sieve for an hour.
IMG_52302. Rinse the zucchini and squeeze dry.
3. Whisk together the ricotta, egg and flour.
4. Add the garlic (I fried mine first so that it is more easily digested), basil and parsley.
IMG_52394. Season well with salt and freshly ground black pepper.
5. Mix in the zucchini.
6. Fry tablespoons of the batter in olive oil for 2-3 mins each side.
IMG_5243This is not exactly the best picture of the fritters but by the time they were done everyone was hungry so I only managed to take a quick snapshot.

For the tzatziki you will need:
♦ 1 crushed garlic clove
♦ 2 tbsp chopped dill
♦ 200g Greek-style yoghurt (I used Sauermilch)
♦ Squeeze of lemon juice

1. Mix all the ingredients with salt and pepper and serve with the fritters
(I used the left overs as a dip with carrots the next day)

For the garlic bread you will need:
♦ Butter (room temperature)
♦ Garlic
♦ Salt and pepper


1. Preheat your oven to about 150° on the grill option.
2. Place the butter onto a plate with crushed garlic and season with salt and pepper.
3. Use a fork to mix all the ingredients together and spread onto your bread.
4. Pop the bread with the garlic butter into the oven for about 10-15 min or until crispy.
IMG_5245(Some pieces are with my brother’s homemade pesto)

Lastly, I made a simple insalata caprese to go with the meal.
It was not the most filling meal so I would suggest either making more fritters or adding something like meat into the mix too.

Looking at these photos really makes me want to learn how to take professional looking pictures!
I’m always so jealous of other bloggers’ food photos.

And now I leave you to do a sun dance and to try and scare away the snow (!!!!) that’s meant to come tomorrow.
Sun filled good night wishes to you all.


2 thoughts on “Zucchini fritters with dill tzatziki

  1. that looks yummy :)
    about your food photo comment – try to take some pictures from an angled position and maybe also some close-ups :) happy photo-taking!

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