Zucchini Fritters with Tzatziki

Ingredients

• 1 1/2 cups soy yogurt
• 1 tablespoon olive oil
• 1/2 cucumber shredded
• 1 clove garlic crushed or minced
• 1 teaspoon fresh dill (or 1/2 tsp dried) chopped
• sea salt and black pepper
• 1/2 cup rice flour
• 1/2 cup spelt flour
• 1 tsp baking powder
• 1/3 cup quick-cooking oats
• 2 tbs nutritional yeast
• 2 tablespoons fresh mint (or 1 tsp dried) chopped
• 1 tsp ground coriander
• 2 med zucchini coarsely shredded
• 3 scallions finely chopped
• 1 red chile pepper finely chopped
• sea salt and black pepper
• 1/2 cup soy yogurt
• canola oil for frying

Instructions

1. In a small bowl,combine the first 6 ingredients for the tzatziki. Chill until ready to serve. In a bowl, combine the flours, baking powder, oats, yeast, mint and coriander. Place the zucchini in a clean towel and squeeze out any excess liquid, then add to the flour mixture, tossing to ensure that the pieces are coated in flour. Add the scallions, red chile, and salt and pepper to taste. Gently stir in the yogurt, add a little water if the mixture feels too dry. Set aside for 10 minutes for the baking powder to begin to activate. Heat a skillet or griddle until very hot, then coat with a little oil. Using about 1/4 cup of fritter batter, drop the batter onto the hot skillet and spread out with a spatula. Cook until bubbles rise to the surface of the fritter and the base is golden brown, then turn and cook the other side. Remove and keep warm while you make the next fritters. Serve with the tzatziki.
2. Variations
3. Carrot Fritters with Tzatziki
4. Prepare the basic recipe, using 2 cups shredded carrots in place of zucchini (no need to squeeze the liquid out of the carrots).
5. Corn Fritters with Tzatziki
6. Prepare the basic recipe, using 2 cups frozen or canned corn in place of zucchini. Use parsley in place of mint.
7. Zucchini Fritters with Tahini Sauce
8. Prepare the basic fritters, but replace tzatziki with tahini sauce. Combine 1 minced garlic clove, 1/4 cup tahini, 4 tbs lemon juice, 1/4 cup soy yogurt, and 1 tsp freshly chopped parsley. Season to taste with a little sea salt, a pinch of cayenne pepper, and a few drops of agave syrup.