The Mad Greek

Zucchini Fritters

•             ½ cup green ½  cup yellow squash

•TT salt

•1 tablespoon grated lemon zest

•parsley chopped for garnish

•1 medium clove garlic, peeled and minced

•TT teaspoon freshly ground pepper

•1 egg, lightly beaten

•1/2 cup all-purpose flour

• TT olive oil

Procedure:

1.            Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and egg. Mix well to combine. Slowly add flour, may need less or more flour check consistency) stirring so no lumps form.

2.            Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

3.            Cook fritters until golden, 2 to 3 minutes, heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Tzatziki Sauce

Ingredients:

3/4 plain yogurt

•             1/2 cucumber, peeled, seeded, and grated

•             1 clove garlic, minced

•TT chopped fresh parsley

• TT fresh lemon juice

•TT salt and pepper

Procedure:

                Combine the drained yogurt, cucumber, garlic, parsley, lemon juice, salt, and pepper in a bowl.

Serve with fritters