baked zucchini fritters feta Greek vegetarian tzatziki

Baked Kolokythokeftedes with Feta and Tzatziki

Name: Baked Kolokythokeftedes with Feta and Tzatziki
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g zucchini, grated; 0.5 tsp salt, for draining the zucchini; 1 egg; 120 g feta, crumbled; 50 g all-purpose flour; 25 g self-rising flour; 1.5 tbsp fresh dill, finely chopped; 0.5 tbsp fresh parsley, finely chopped; 0.5 tbsp fresh peppermint, finely chopped, optional; 0.5 tsp salt, for the mixture; black pepper; 40-50 g breadcrumbs or panko; 1 tbsp olive oil; extra olive oil for brushing or spraying; 200 g strained Greek yogurt; 120-140 g cucumber, grated; 2 tbsp olive oil; 1 tbsp white wine vinegar or cider vinegar; 1-1.5 tbsp dill, finely chopped; 0.25-0.5 clove garlic, grated or crushed; salt; black pepper

Greek-style zucchini fritters, but made in the oven.

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Method

1
Grate the zucchini, add ½ tsp salt and let it sit for 10–15 minutes.
2
Place it in a clean kitchen towel and squeeze very well to remove as much liquid as possible.
3
In a bowl, mix the squeezed zucchini with the egg, feta, flours, herbs, salt and black pepper.
4
Shape into 7-8 patties.
5
Mix the breadcrumbs with 1 tbsp olive oil, then coat each patty.
6
Place on a parchment-lined tray and brush or spray lightly with olive oil.
7
Bake at 180°C fan for 30–35 minutes, flipping halfway, until golden and set.
8
Grate the cucumber and squeeze it very well with your hands or a clean kitchen towel to remove excess water.
9
Add the yogurt to a bowl along with the cucumber, olive oil, vinegar, dill and garlic.
10
Season with salt and black pepper.
11
Mix well until creamy and combined.
12
Let it rest in the fridge for 15–30 minutes before serving for the flavors to develop.