Zucchini Fritters with Tzatziki over Greek Salad with Quinoa and Feta
Zucchini Fritters with Tzatziki over Greek Salad with Quinoa and Feta
Servings
4
Ingredients
For the Fritters
- 4 cups of grated zucchini (about 3 medium zucchini)
- 1 tsp of salt
- ⅓ cup flour (or your favorite gluten free flour)
- ½ cup shredded parmesan
- 1 tsp of garlic powder
- 1 egg
- 2 tbsp of scallions, chopped (about two scallion bulbs)
- Pepper to taste
- Olive oil for frying
For the Tzatziki
- ½ cup cucumber, grated or finely diced
- 1 individual container of Greek yogurt (5.3 oz)
- 1 garlic clove, peeled, minced
- 1 tbsp fresh dill, finely chopped
- Juice of ½ a lemon
- 2 tablespoon olive oil
- 1-2 tsp honey
- Salt and pepper
For the Salad
- 3 cups of lettuce of choice such as arugula or romaine
- ½ of a red bell pepper, diced
- ½ cup diced cucumber
- 1 avocado, diced
- ¼ cup feta cheese
- 1 cup of cooked quinoa
- Juice of ½ a lemon
Instructions
Cook 1 cup of quinoa according to package instructions. Set aside.
In a large mixing bowl, add the shredded zucchini. Pat dry with a paper towel, then sprinkle with 1 tsp of salt. Let it sit while you prepare the tzatziki. After 10 minutes, press more paper towels onto the zucchini to wring out any moisture. Add the rest of the fritter ingredients into the bowl and mix until combined. Shape the fritters into a ball (about 2 tbsp each) and place them onto a piece of parchment paper while you shape the rest of the fritters. In a large skillet, heat enough oil in the pan to fully cover the bottom. Gently place about 4-5 of the zucchini fritters in the pan at once, then flatten them slightly with your spatula. Fry each side until you start to see the bottom getting golden brown (about 4 minutes a side). Flip the fritters and cook the second side until you see the bottom getting golden brown (about another 3 minutes). Remove from the pan and fry the rest of the fritters in batches, adding more oil if needed. Sprinkle the finished fritters with more salt.
Mix all the ingredients for the tzatziki together in a small bowl. Set aside.
Add all the ingredients for the salad in a salad bowl. Toss with enough tzatziki to coat. Squeeze the juice of half a lemon over the salad and extra chopped dill.
To serve, plate the salad and top with zucchini fritters and extra sauce. Enjoy!
Shopping List
Produce
- 3 medium zucchini
- 2 tbsp of scallions, chopped (about two scallion bulbs)
- 1 cucumber
- 1 garlic clove
- Fresh dill
- 1 lemon
- 3 cups of lettuce of choice such as arugula or romaine
- ½ of a red bell pepper
- 1 avocado, diced
Dairy
- ½ cup shredded parmesan (for dairy free use a few tbsp. of nutritional yeast)
- 1 egg
- 1 individual container of Greek yogurt (5.3 oz) (for dairy free omit or use vegan greek yogurt)
- Crumbled feta cheese (omit for DF)
Pantry Items
- Honey
- Quinoa (or grain of choice)
- ⅓ cup flour (or your favorite gluten free flour if GF)
- Garlic powder
- Olive oil
- Salt and pepper
Equipment Needed
- Box grater to shred zucchini
- Large mixing bowl
- Large frying pan
- Spatula
- Mixing spoon
- Small bowl and spoon for tzatziki
- Salad bowl
- Knife and cutting board
- Measuring cups (⅓ and ½ cup)
- Medium sized pot for the quinoa
