Delicious: zucchini beignets with tzatziki
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: zucchini fritters with tzatziki.
The Mediterranean cuisine is said to be one of the healthiest in the world, but is that really the case? Olive oil expert Wilma van Grinsven-Padberg unravels the secret of this cuisine in her new cookbook ‘The Mediterranean Diet’ and shares delicious recipes, such as these Greek zucchini fritters with tzatziki.
Ingredients
For the zucchini fritters
2 to 3 large zucchinis, grated
1 onion, grated
2 spring onions, chopped
1/2 bunch of dill
1/2 bunch of parsley 1 egg
black pepper
extra virgin olive oil
self-raising flour
mint (to taste)
salt
For the tzatziki
1 kg Greek yogurt
1 (washed) cucumber, grated
2 cloves of garlic, grated
a splash of extra virgin olive oil
a splash of vinegar
How to make the zucchini fritters
- Grate the zucchinis and sprinkle some salt over them, stir well and let marinate for 5 to 6 hours. Then push the zucchinis through a sieve to remove all the moisture.
- Mix all the ingredients, except for the flour. If the mixture is too wet, add a little bit of flour.
- Make pancakes from the mixture and roll them in the flour. Then fry them in plenty of olive oil until they are nicely golden brown. Serve with tzatziki or another fresh dip.
How to make the tzatziki
Wash the cucumber and cut it in half. Remove the wet inside with a spoon and then grate the cucumber. Mix all the ingredients.
Title: The Mediterranean diet
Author: Wilma van Grinsven-Padberg
Price: €24,99
Publisher: Lannoo
