Fact: Tzatziki makes pretty much anything taste a zillion times better. These zucchini fritters – crispy on the outside, creamy on the inside, and stuffed with feta cheese – are no exception. I’m obsessed! They’re definitely my new favorite way to cook zucchini.
[shareaholic app=”share_buttons” id=”4705936″]
Every spring, the Greek church down the road from out house hosts a festival. We look forward to it all year – the food is out of this world! I was totally bummed that I had to miss this year’s event (it was the same weekend that I was in Miami for Blogher Food). When I was offered a review copy of Debbie Matenopoulos’s new cookbook It’s All Greek To Me, I had to say yes. Could I really cook all of my favorites at home? It turns out that I can!
As tempted as I was to go straight for my tried-and-true favorites (stuffed grape leaves – page 44 and lamb souvlaki – page 204) I was really inspired by Debbie’s heavy emphasis on fresh vegetables. The zucchini fritters honestly didn’t catch my eye at first, but once I started reading the ingredients I knew I had to make them immediately! They’re prefect for tis time of year, when zucchini seems to be on sale everywhere you look.
These fritters remind me a little of potato pancakes – they’re salty and crispy on the outside with creamy centers. In addition to finely chopped zucchini (I blitzed mine in my Vitamix, but a fine grater would also work) they’re loaded with feta cheese and fresh chopped mint. On their own, they’re decent but once I spooned on some tzatziki they were probably the best thing I’ve eaten all month! Seriously, you should definitely make these while zucchini is in season.
They’re surprisingly filling and make a great meal when paired with a salad or two. (We ate ours with a fantastic chickpea + kale salad that I’ll be sharing soon!)
Want to check out a copy of It’s All Greek To Me for yourself? Enter my giveaway for a chance to win! (Open to US and Canadian entrants.)