2 cups coarsely grated zucchini1/2 cup coarsely grated potato kosher salt pinch of flour 1 egg 1 tablespoon chopped chives (or whatever herb you like) 1 tablespoon chopped mint (or whatever herb you like) zest of one lemon 1/4 cup diced white onion 1 tablespoon unsalted butter
Tzatziki: 1 cup Greek yogurt 2 T. finely diced red onion 1 T. chopped mint kosher salt squeeze of lemon juice
Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use. After the 30 minutes, squeeze veggies out and wrap in paper towels (or cheese cloth). Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the colander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet (cast iron works great!) over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.
These are delicious topped with smoked salmon!
adapted recipe from alexandracooks.com