Zucchini Fritters with Fresh Tomato Salsa and Tatziki Sauce
Serves: 6 Servings
Prep- 15 minutes Cook- 15 minutes Total- 30 minutes
Ingredients for Fritters:
1 cup Manischewitz® Matzo Meal or Manischewitz® Potato Starch
2 large zucchini, shredded (about 1 pound)
1 large carrot, shredded (about ½ pound)
1 small red onion, shredded
2 large eggs, beaten
1 teaspoon kosher salt
Extra virgin olive oil for frying
Ingredients for Salsa:
10 red grape tomatoes, halved
10 yellow grape tomatoes, halved
10 orange grape tomatoes, halved
2 cloves garlic, chopped
1/4 cup fresh torn parsley leaves
2 tablespoons extra-virgin olive oil
1 lemon, juiced
Fresh cracked black pepper
Ingredients for Tatziki Sauce:
1 cup plain Greek yogurt
2 tablespoons chopped dill
¼ cup diced Persian/Israeli/English cucumber
2 tablespoons lemon juice
½ teaspoon kosher salt
Instructions for Fritters:
In a large bowl, combine zucchini, carrots, onions, eggs, Manischewitz® Matzo Meal (or Manischewitz® potato starch) and salt, and mix to combine. Heat ¼ inch of oil in a large sauté pan over medium-high heat. Drop 2 tablespoons of batter per pancake into the hot oil (careful not to overcrowd the pan), and lightly press down to flatten. Fry for 3 minutes per side or until nicely browned. Drain on a paper towel lined baking sheet and repeat with remaining batter.
Instructions for Salsa:
In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or alongside fritters.
Instructions for Tatziki:
In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve over top or alongside fritters.
My Grandma “Ma” always made chremslach, a.k.a potato pancakes. Latkes are great Passover fare. I was inspired by her Old Country recipe but wanted a New Country twist so I adapted these fritters to feature lower carb veggies topped with fresh tomato salsa (also great on fish or chicken) and cool creamy tatziki sauce.
By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."