Crispy Zucchini-Herb Fritters with Cool Cucumber Tzatziki

By Sprig Originals ✓ · cooked up in Sprig

Shredded zucchini bound with almond flour and eggs, packed with dill, mint and scallion, then pan-fried in olive oil until lacy and golden. A garlicky cucumber tzatziki made with chilled coconut cream keeps everything bright and cooling — a taverna-style plate with no grains, dairy or legumes anywhere in sight.

Ingredients

• 1.5 lb zucchini (about 3 medium)
• 1 tsp fine sea salt, for drawing out moisture
• 4 scallions, thinly sliced
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh mint
• 2 garlic cloves, finely grated
• 3/4 cup blanched almond flour
• 2 large eggs, beaten
• 1 tsp finely grated lemon zest
• 1/2 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1/4 tsp fine sea salt, for the batter
• 1/3 cup extra-virgin olive oil, for frying

• 1 can (13.5 oz) full-fat coconut milk, chilled overnight
• 1/2 English cucumber, coarsely grated
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt

• 1 lemon, cut into wedges
• 1/4 cup pitted Kalamata olives, halved

Instructions

1. Trim the zucchini and grate it on the large holes of a box grater into a colander set in the sink. Toss with the 1 teaspoon salt and let drain for 15 minutes while you make the tzatziki.
2. For the tzatziki, open the chilled can of coconut milk without shaking it and scoop the thick white cream from the top into a bowl (you want about 3/4 to 1 cup; save the thin liquid for smoothies). Squeeze the grated cucumber firmly in your hands or a clean towel to remove as much water as possible, then stir it into the coconut cream along with the grated garlic, lemon juice, dill, olive oil and 1/4 teaspoon salt. Whisk smooth and refrigerate until serving.
3. Gather the drained zucchini in a clean kitchen towel and squeeze hard over the sink, twisting the towel, until no more liquid comes out — you should have a compact, nearly dry mass of about 2 cups. This step is what makes the fritters crisp instead of soggy.
4. In a large bowl, combine the squeezed zucchini, scallions, dill, mint, grated garlic, almond flour, beaten eggs, lemon zest, oregano, black pepper and 1/4 teaspoon salt. Mix with a fork until evenly moistened, then let the batter rest 5 minutes so the almond flour hydrates. It should hold together when pressed into a patty; if it feels wet, add 1 to 2 tablespoons more almond flour.
5. Heat 3 tablespoons of the olive oil in a large nonstick or well-seasoned cast-iron skillet over medium heat until it shimmers, about 2 minutes. Scoop scant 1/4-cup mounds of batter into the pan and press each into a 3-inch patty about 1/2 inch thick, leaving space between them — 4 fritters at a time.
6. Fry 3 to 4 minutes per side, until deeply golden and set at the edges, flipping once with a thin spatula. Adjust the heat so they sizzle steadily without darkening too fast. Transfer to a wire rack (not paper towels) to stay crisp.
7. Add more olive oil to the pan as needed and repeat with the remaining batter; you should get 12 fritters total. Give the pan 30 seconds to reheat between batches.
8. Serve the fritters warm, 3 per person, with a generous spoonful of coconut tzatziki, the halved olives scattered alongside and lemon wedges for squeezing over the top.

Chef's tips

Nutrition (per serving, estimated)

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