zucchini and pumpkin fritters with tzatziki

fritters

ingredients

• 2 zucchinis, trimmed
• 2 3/4 cup pumpkin, peeled, remove seeds
• 1 1/3 cup feta, crumbled (or less, to taste)
• 1/2 cup self-rising flour
• 2 eggs, lightly beaten
• 2 teaspoons chives, freshly chopped
• Salt and pepper, taste
• 1/4 olive oil

method

1. Grate zucchini and pumpkin and place together in cheese cloth or squeeze with hands. If using cheesecloth or thin clean towel, gather and twist both ends and squeeze out excess moisture. Open towel and pour zucchini and pumpkin to a large bowl.
2. Add feta, flour, eggs and chives, season with salt and pepper and mix until well incorporated.
3. Heat 1 tablespoon of the oil in a large non-stick pan, over med. heat. Add 1/4 cup of the zucchini mix and form into an even circle. Repeat, careful not to overcrowd your pan, to ensure even cooking.
4. Cook 3-4 minutes each side or until golden brown. Remove from pan with slotted spatula and drain on paper towel.
5. Repeat until you have used your ingredients. About 12 fritters.

Tzatsiki

ingredients

• 1/2 of a large cucumber, unpeeled
• 1 1/2 cups plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1 tablespoon minced fresh dill

method

1. Grate the cucumber and using the same method above, squeeze out excess moisture or drain through a fine mesh sieve overnight in the fridge.
2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. Do not add dill until just before serving or the dill will overpower your tzatziki.
3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with zucchini fritters and pita bread for dipping.
4. Drizzle with olive oil, if desired.