Zucchini-Scallion Fritters

Name: Zucchini-Scallion Fritters
Ingredients: 1 pound (about 2 medium) zucchini, grated on the large holes of a box grater; 2 1/2 teaspoons coarse salt, plus more for seasoning; 3 large scallions, thinly sliced; 1/4 cup finely chopped fresh dill; 1/2 cup finely chopped fresh mint; 3 large eggs, lightly beaten; 1/2 cup grated Kefalotyri cheese or Pecorino Romano; 5 tablespoons all-purpose flour; 3 tablespoons extra-virgin olive oil; Tzatziki, for serving (recipe follows); 1 English cucumber, cut into 1 1/2 x 1/8-inch matchsticks; 1 1/2 teaspoons coarse salt, plus more for seasoning; 1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows); 1 large garlic clove, minced; 2 tablespoons white-wine vinegar; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh dill; Freshly ground pepper; (makes 2 cups)

19 ingredients

15 steps

Ingredients

1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
2 1/2 teaspoons coarse salt, plus more for seasoning
3 large scallions, thinly sliced
1/4 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
1/2 cup grated Kefalotyri cheese or Pecorino Romano
5 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
Tzatziki, for serving (recipe follows)
1 English cucumber, cut into 1 1/2 x 1/8-inch matchsticks
1 1/2 teaspoons coarse salt, plus more for seasoning
1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows)
1 large garlic clove, minced
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill
Freshly ground pepper
(makes 2 cups)

Directions

1

In a colander, sprinkle the zucchini with 1 1/4 teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes.
2

Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.
3

In a large bowl, combine the zucchini, the remaining 1 1/4 teaspoons salt, and the scallions, dill, mint, eggs, and cheese.
4

Fold in the flour until just combined.
5

Line a large platter or baking sheet with paper towels; set aside.
6

In a large saute pan, heat 2 tablespoons of the oil over medium-low heat.
7

Using half the batter, drop heaping teaspoons directly into pan to create about 14 1 1/2-inch patties, each about 1/4 inch thick.
8

Cook the patties, without flattening, until golden brown, about 2 minutes per side.
9

Using a slotted spatula, transfer the zucchini fritters to the paper-towellined platter, and season with salt.
10

Repeat with the remaining batter and tablespoon oil.
11

Serve immediately with tzatziki.
12

In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine.
13

Let stand at room temperature 30 minutes.
14

In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill.
15

Season with salt and pepper.