Kolokithokeftedes (Greek zucchini fritters) with Tzatziki Sauce



3 cups packed, grated zucchini (6 or so zucchini)
6 tbsp fresh dill, chopped
1 bunch green onions, finely chopped
1/2 tsp nutmeg
1 1/2 cups feta, crumbled
4 large eggs, beaten
1 cup flour
Salt and pepper, to taste
4 tbsp olive oil

Tzatziki Sauce:

2 cups greek yogurt
1 clove garlic, minced
1/2 cup cucumber, peeled, grated
1 tsp red wine vinegar
1 tbsp olive oil
Salt and pepper, to taste


Squeeze excess moisture from cucumber. In a small bowl, mix yogurt, garlic, cucumber and vinegar. Stir in olive oil and add salt and pepper to taste.

Lay out a layer of paper towels and add the grated zucchini on top. Sprinkle with salt and let sit for at least 30 minutes. Squeeze out excess moisture.

Put drained zuchhini in a large bowl with dill, green onions, nutmeg,  and feta. Mix to combine. Stir in the eggs and season with salt and pepper. Stir in flour until the the mixture comes together, adding more flour if the dough is too wet to make a patty.

Form dough into 304 inch patties and start to heat a skillet or pan on medium high heat. Add olive oil and cook patties until golden brown on both sizes and cooked through but still moist, about 2-3 minutes.Serve hot with tzatziki.

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