Gluten-free zucchini fritters with tzatziki

Ingredients

• 2 medium zucchini (approx. 500 g)
• 100 g chickpea flour
• 2 eggs
• 100 g feta, crumbled
• 2 cloves garlic, pressed
• 3 spring onions, finely sliced
• 2 tbsp fresh mint, chopped
• Salt and black pepper to taste
• Olive oil for frying
• For the tzatziki:
• 200 g Greek yogurt (10% fat)
• 1/2 cucumber
• 1 clove garlic, pressed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• Salt to taste

Instructions

1. 1

   Coarsely grate the zucchini and put it in a clean tea towel. Squeeze out as much liquid as possible. This is a crucial step for crispy fritters, so take your time here.Put the squeezed zucchini into a large bowl. Add the chickpea flour, eggs, feta, garlic, spring onion, fresh mint, salt and pepper. Mix everything well.Meanwhile make the tzatziki: grate the cucumber, squeeze out the moisture and mix with the Greek yogurt, garlic, lemon juice, olive oil and fresh dill. Season with salt. Chill until needed.Heat a generous splash of olive oil in a frying pan over medium heat. Spoon tablespoons of the fritter batter into the pan and press them lightly flat into rounds about 1 cm thick.Cook the fritters 3 to 4 minutes per side over medium heat until nicely golden-brown and crispy. Work in batches so the pan doesn't get overcrowded.Place the cooked fritters briefly on kitchen paper to absorb excess oil.Serve the fritters immediately with the chilled tzatziki on the side. Optionally garnish with an extra sprig of fresh mint or some chili flakes for a spicy twist.