Some days I’ll come across something; be it online or in a magazine, and I’ll think to myself—I’ve got to try that out….
This weekend I ended up doing just that; but far be it from me to leave well enough alone, I just had to play around and in the end put my own stamp on this tasty recipe…
So, taking a small amount of inspiration from a picture I saw; I got down to work and made for me and my beautiful Baby a yummy, healthy and gluten free version of
“Zucchini Fritters with Tzatziki Sauce”
They ended up being so very good; I mean I just love it when I can take a recipe or two and smash them together, put in a few tweaks and end up with something that is wholly mine and no one else’s….
Definitely one of the things I enjoy most about cooking is the ability to create something out of nothing and put a little of yourself into a recipe….
All you avid home Chefs know what I mean; just search online for a recipe, any recipe and you could get 5, 10, a 100 different choices—but take that idea and throw in a little garlic, take out the flour, sprinkle some paprika or substitute butter for oil; and voilà, you’ve created something truly original to share with the world….
To me that is a lovely and beautiful thing…..
So without any further ado, I give you my own take on these tasty treats….
Enjoy the photos, get the recipe and try them out for yourself—cause they are, oh so
“Zucchini Fritters with Tzatziki Sauce“
4 cups shredded zucchini
2/3 cup coconut flour
2-3 tablespoons shredded Cheddar(I used the 2% Mexican mix from Sargento)
2 large eggs & 2 egg whites, lightly beaten
1/3 cup sliced scallions (green and white parts-plus extra for garnish)
1-2 cloves fresh garlic, minced
1 tablespoon fresh chopped parsley (extra for garnish)
1-2 teaspoons fresh or freeze-dried Chives (plus extra for garnish)
1/4 teaspoon Pink or Sea Salt
1/8 teaspoon ground black pepper
2 (7-ounce) containers Greek yogurt
1 cucumber, seedless
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons pink or sea salt
1/2 teaspoon freshly ground black pepper
Grape-seed and Olive Oil for cooking (can sub in vegetable oil or coconut oil if desired)
1. Place the yogurt in a medium bowl….
2. Grate the cucumber on a grater and squeeze the grated cucumber with your hand, or using cheesecloth, to remove some of the liquid….
3. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir to combine….
4. Refrigerate until ready to use…
1. Shred Zucchini with a grater and place in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes….
2. Dump zucchini into a folded square of cheesecloth and squeeze out as much liquid as possible. Then transfer the zucchini to a large bowl….
3. Add the coconut flour, eggs, whites, sliced scallions, garlic, parsley, chives, cheddar cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl…
4. Begin stirring until the mixture is well combined. Then line a plate with paper towels….
5. Coat the bottom of a cast iron pan with a mix of olive and grape-seed oil and place it over medium-high heat….
6. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture and using your hands, form them into a patty….
7. Place them in the hot oil, spacing them at least 2 inches apart….
8. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout….
9. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with a tiny bit of salt….
10. Repeat the scooping and cooking process with the remaining zucchini mixture until done…
11. Serve the zucchini fritters topped with Tzatziki sauce, or with it on the side and garnish with sliced scallions, chives and parsley….