Ingredients
Method
1.To make tzatziki, line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber length-ways, remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.
2.Combine zucchini and salt. Stand 15 minutes, then squeeze out excess liquid. Combine zucchini with onion, breadcrumbs, egg, oregano and mint.
3.Preheat oven to very slow (120ºC/100ºC fan-forced).
4.Heat oil in non-stick frying pan over medium heat, drop in tablespoonfuls of zucchini mixture, flatten slightly; cook until browned lightly both sides and cooked through. Transfer to oven tray, place in very slow oven to keep warm. Repeat with remaining mixture.
5.Serve fritters with tzatziki.
Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl.
Note
